Healthy Mexican nachos


This Mexican layered bake is loaded with nutritious foods that taste delicious! It's also yummy as a leftover meal in a wrap or tortillas. I am all for shortcuts - as long as you are eating a variety of foods that are as close to how they grew in nature and you can pronounce - not everything needs to be made from scratch. I love the brand Tilda for steamed brown rice as there are minimal nasty additions. Buy the corn in the tin (just make sure it is organic as most corn is GMO if not), black beans in the tin (ideally rinse and soak in a bowl of water for a couple of hours) and ricotta in the tub. This means you are only cooking sweet potato, chopping tomatoes, and smashing some avo which makes the prep time so much quicker! Tip: You can swap out the rice for quinoa or buckwheat. If serving to baby, chop the tomato and corn up into small pieces, and smash the beans a little.


Prep: 10-15 mins

Bake: 25-30 mins

Makes for: 2 adults + 1 child

Freeze? No

Suitable for bub? 9 months+


2 medium sweet potato, cubed

1 tsp of paprika

1 cup of brown rice, cooked

1 avocado, mashed with lemon or lime juice

3 tomatoes, diced small (or tomato salsa)

1/2 cup of organic corn

1 can of black beans, soaked and drained

100g ricotta cheese (or vegan alternative)

Parsley or coriander, finely chopped

Corn chips (optional)



In an ovenproof dish, bake the sweet potato cubes at 180c for approx 30 minutes. Meanwhile, cook up your brown rice. Remove the sweet potato from the oven and layer over the brown rice, dollops of smashed avocado, diced tomatoes or tomato salsa, corn, black beans, and spoons of ricotta cheese (or vegan cheese like a cashew cheese). You can add corn chips randomly to scoop up the mix if you like. Top with chopped fresh parsley, or coriander! It’s so simple healthy and delish! Enjoy :)

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