Pineapple Tacos


400g diced tinned tomatoes

400g tin black beans, rinsed and drained

30g packet taco seasoning

¼ cup water

1 garlic clove, finely grated

200g corn chips

1 cup cheddar cheese, grated

1 avocado, roughly chopped

½ fresh pineapple, skin and core removed and roughly chopped

1 tomato, roughly chopped

½ red onion, finely chopped

Coriander leaves and jalapenos to garnish(optional)


1.Preheat oven 180°C.

2.In a small saucepan, simmer tinned tomatoes, beans, taco seasoning, ¼ cup water and garlic over medium heat for 5 – 10 minutes.

3.Place half the corn chips on an oven proof plate or tray, add half the tomato mixture, half the cheese, and repeat adding the remaining chips, tomato mixture and top with cheese.

4.Place in the oven and cook for 5 minutes, until cheese is melted.

5.Remove nachos from oven. Top with avocado, pineapple, tomato and red onion.

6.Garnish with coriander leaves and jalapenos

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