Smoky veggie nachos

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

Read More







Thanks! You've already liked this
No comments