Cook Mode

Prevent your screen
from going dark

Nacho Bento

May 23, 2024

Bites, Lunch

Easy

0

30 Minutes

IngredientsDirectionsNutritional Information

Nachos are a fun food: they’re crunchy, they’re gooey and kids love the idea of eating chips for a meal because they think they’re pulling one over on us. Well, I figured a way to outsmart my little humans by creating a nacho bento that is healthy, fun and super easy to make. Let’s go amigos.

Gluten free
Choose gluten-free flatbreads.

Dairy free
Substitute the grated cheddar with a plant-based cheddar and use a plant-based yoghurt for dipping.

Fussy eaters
Leave out the red onion if you think this will be a deal breaker for your kids. You can also omit the coriander or swap it for any other herbs your children will eat. Baby spinach leaves would also work and have a really mild

Metric

Ingredients

2
flatbreads
237 ml
grated tasty cheese
1
avocado
1/4
red onion, finely diced
118 ml
diced tomatoes
79 ml
coriander leaves (optional)
2.5 ml
salt flakes
15 ml
extra-virgin olive oil
45 ml
natural yoghurt

Ingredients

2
flatbreads
1 cup
grated tasty cheese
1
avocado
1/4
red onion, finely diced
1/2 cup
diced tomatoes
1/3 cup
coriander leaves (optional)
1/2 teaspoon
salt flakes
1 tablespoon
extra-virgin olive oil
3 tablespoons
natural yoghurt

Directions

You can cook these in an air fryer or the oven.

If cooking in the oven, preheat to 180°C. Line a baking tray with baking paper. (Some air fryers won’t fit two flatbreads side by side so the oven might be the way to go.)
Mark as complete

Pop the flatbreads on the baking tray and place them in the oven or air fryer to crisp up on one side, around 2–3 minutes.

Once they’re lightly toasted on one side, take them out and flip them over. Sprinkle the cheese evenly over the flatbreads, keeping around 1 cm clear from the edge. Now pop them straight back into the oven and bake for 2–3 minutes more, until the cheese is nicely melted (almost blistering). Let the flatbreads cool on the tray.
Mark as complete

Cut the avocado in half and take out the stone.

Scoop the avo flesh into a bowl but keep the shell intact as we will be reusing it a little later. Add all the remaining ingredients except the yoghurt to the bowl and gently mix with a fork to keep it chunky. Refill both the avo shells with the mixture. (There is always a little left over – this is for you to enjoy. You’re welcome.)
Mark as complete

Slice the cheesy flatbreads into triangles – or however you like – to create an awesome nacho scooper.

Pop the avo halves into the lunchboxes with the cheesy triangles. Put the yoghurt in a tub for dipping. You have officially become a nacho genius.
Mark as complete
Back to top
Bookmark this page Press Ctrl+D (Cmd+D on Mac) to bookmark this page.

Nutrition per serving

Amount per serving

our

shop

See more