Waitrose and Partners
Guacamole & black bean loaded nachos

Guacamole & black bean loaded nachos

This flavour-packed one-tray dinner is on the table in 30 minutes. 

Angela Hartnett cooks this recipe for Nick Grimshaw and guests AJ Odudu and Will Best, hosts of Big Brother 2023, on episode 3, season 4 of Dish, the Waitrose podcast. She pairs it with a Bloody Drinks Classic Bloody Mary, while Nick shakes up fiery lime margaritas.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts. 

4.5 out of 5 stars(3) Rate this recipe
1 of your 5 a day
  • Serves8
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 270g cherry tomatoes, quartered
  • ½ small red onion, finely diced
  • 1 lime, juice
  • 2 avocados, diced
  • ¼ 28g pack coriander, roughly chopped, plus extra to serve
  • ¼ tsp Tabasco Red Pepper Hot Sauce
  • 50g soured cream
  • 230g lightly salted tortilla chips
  • 400g can black beans, rinsed and drained
  • 100g essential Waitrose English Mature Cheddar grated
  • ¼ Cooks’ Ingredients Jalapeño Peppers, drained


  1. Preheat the oven to 200˚C, gas mark 6. To make a salsa, toss the tomatoes, red onion and the juice of ¼ lime; season and set aside. To make the guacamole, use a fork to roughly mash the avocado with the remaining lime juice and the coriander; season and set aside. Stir the hot sauce through the soured cream; season and set aside.

  2. Arrange the tortilla chips evenly on a large baking tray. Scatter the beans and cheddar over the top and bake for 5-6 minutes, until the cheese has melted.

  3. Scatter the salsa over the tortillas, add spoonfuls of the guacamole and spoon over the soured cream. Sprinkle with the jalapeños and extra coriander; serve immediately.

Cook’s tip

If you’re short on time, you could use ready-made salsa and guacamole instead of making your own.


Typical values per serving when made using specific products in recipe


1,342kJ/ 322kcals



Saturated Fat












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