Nacho Scoops Recipe

Prep: 10 mins – Cook: 0 mins


  • 1 bag tortilla chips
  • 1 cup refried beans
  • 1 cup gucamole
  • 1/2 cup sour cream
  • 1 cup halved cherry tomatoes
  • 2 jalapenos, sliced, optional


  1. Spread the tortilla chips on a serving platter.
  2. Layer each tortilla in this order: refried beans, guacamole, sour cream, jalapeno slice (if desired), tomato slice.
  3. Repeat with all ingredients and serve.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Loaded Pull Pork Nachos


  • 2 pounds pork shoulder (or grab your favorite shredded BBQ on the way home)
  • 1 cup water
  • 1 tablespoon BBQ seasoning
  • 1 32-ounce bag frozen tater tots
  • 1 28-ounce can baked beans
  • 2 cups shredded Monterrey jack cheese
  • 1 cup BBQ sauce
  • Salt
  • Green onion for garnish


  1. If you’re cooking your own pork, place the pork shoulder in a crockpot with water and seasoning. Cook on low for 8 hours or on high for 4 hours. Once the meat is cooked through, remove it from pot and shred it with 2 forks.
  2. Once you have your meat cooked, you’re ready to cook your tater tots! Cook the tots according to the bags directions, and don’t forget to spray the large baking sheet with nonstick cooking spray. Cook until crispy.
  3. Once your tots are cooked, remove from the oven and spread the meat over the top. Then top with baked beans and shredded cheese and return to the oven to bake for about 10 minutes or until cheese is melted.
  4. Before serving, top with BBQ sauce and green onions.

This delicious recipe and photos were created by, we just shared it! They have so many good ideas, you should check them out!

Three Bean Nachos Recipe – Black Bean Nachos – How To Make Bean Nachos

Prep: 5 mins – Cook: 15 mins – Total: 20 mins


  • ½ T olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 t ground cumin powder
  • 400gm can black beans, drained & rinsed
  • 400gm can red kidney beans, drained & rinsed
  • 400gm can cannellini beans, drained & rinsed
  • 400gm can tomato puree
  • 1 T tomato paste
  • 2-3 teaspoons of Nutrient Rescue Green Shot powder
  • ½ t salt and a good grinding of pepper
  • natural nacho chips (or quinoa & chia chips)
  • sliced avocado to serve


  1. Heat the oil in a large pot over a medium heat, add the onion and garlic and cook for 2-3 minutes until soft. Add the cumin powder. Cook for one minute until fragrant.
  2. Add the drained black beans, red kidney beans, cannellini beans, tomato puree and tomato paste and bring to a gentle simmer, stirring frequently to lift any extra goodness that might have stuck to the bottom of the pan. Simmer for 10 minutes until the flavours have combined. Season with salt and pepper. Just before serving, stir in 2-3 teaspoons of Nutrient Rescue Green Shot powder.
  3. Turn on the grill to high and place a grilling rack at the top of the oven.
  4. To serve, put a layer of nacho chips on a plate, then some bean
  5. mixture and a sprinkling of grated cheese (if desired). Melt under the grill briefly – keep an eye on it so it doesn’t burn. Repeat for the rest of the meals. Serve immediately with the sliced avocado on the side.

This recipe was created by, we just shared it! Check them out for more great ideas!