Smoky veggie nachos


  • 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


  • 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

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