Ingredients
- 7 soft corn tortillas
- 1 tbsp rapeseed oil
- 1 tsp sweet smoked paprika, plus extra to serve
- 2 red peppers, halved and deseeded
- 400g can black beans, drained and rinsed
- ½ bunch of parsley, very finely chopped
- 50g fat-free yogurt
- 1 jalapeño, finely sliced
For the salsa
- 4 spring onions, finely sliced
- 4 medium tomatoes, deseeded and finely chopped
- 1 small avocado, peeled, stoned and chopped
- ½ small bunch of coriander, finely chopped
- 1 small garlic clove, finely grated
- 1 lime, zested and juiced
- 1 tbsp rapeseed oil
Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, December 2019