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Smoky veggie nachos

Ingredients

  1. Step 1 7 soft corn tortillas
  2. Step 2 1 tbsp rapeseed oil
  3. Step 3 1 tsp sweet smoked paprika , plus extra to serve
  4. Step 4 2 red peppers , halved and deseeded
  5. Step 5 400g can black beans , drained and rinsed
  6. Step 6 ½ bunch of parsley , very finely chopped
  7. Step 7 50g fat-free yogurt
  8. Step 8 1 jalapeño , finely sliced
  9. Step 9 4 spring onions , finely sliced
  10. Step 10 4 medium tomatoes , deseeded and finely chopped
  11. Step 11 1 small avocado , peeled, stoned and chopped
  12. Step 12 ½ small bunch of coriander , finely chopped
  13. Step 13 1 small garlic clove , finely grated
  14. Step 14 1 lime , zested and juiced
  15. Step 15 1 tbsp rapeseed oil
Smoky veggie nachos
Calories: 262 Carbohydrate: 36 g Protein: 8 g Fat: 11 g
Cook time: 40 minutes Prep time: 25 minutes Total time: 65 minutes Servings: 6

TAGS

Buffet Snack Avocado black bean Esther Clark Fibre Folate Healthy New Year's eve Sharing plate tortilla Buffet Snack Avocado black bean Esther Clark Fibre Folate Healthy New Year's eve Sharing plate tortilla Buffet Snack Avocado black bean Esther Clark Fibre Folate Healthy New Year's eve Sharing plate tortilla

Directions

  1. Step 1 Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
  2. Step 2 Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
  3. Step 3 To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.