Green goddess nachos
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Green goddess nachosNew Recipes

By Cassie Best

Try this summery twist on nachos with radishes, black beans, feta and mozzarella in an avocado and jalapeño ‘green goddess’ sauce

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 731
  • fat 45g
  • saturates 19g
  • carbs 47g
  • sugars 0g
  • fibre 10g
  • protein 28g
  • salt 3.23g

Ingredients

  • 8 radishes , finely sliced
  • 1 lime , juiced
  • 400g can black beans , drained
  • 1 tbsp chipotle paste
  • 2 tsp honey
  • 200g tortilla chips
  • 200g feta , crumbled
  • 200g grated mozzarella
  • 150g natural Greek yogurt
  • 1 ripe avocado
  • 1 small garlic clove
  • 2 limes , zested and juiced
  • 25g jalapeños , plus a splash of brine, and a few extra to serve
  • small bunch of coriander , plus a handful to serve
  • 2 tsp sugar

Method

  1. Blitz the sauce ingredients in a blender with a good pinch of salt until smooth, adding a splash of water to loosen to a drizzling consistency if needed. Check the seasoning and add more salt or lime if you like.

  2. Combine the sliced radishes, lime juice and a pinch of salt in a bowl. Leave to lightly pickle while you prepare the nachos. Mix the beans, chipotle paste, honey and a pinch of salt in a bowl.

  3. Heat the oven to 200C/180C fan/gas 6. Arrange half the tortilla chips in a large roasting tin or dish. Top with half the feta, mozzarella and the beans. Add the rest of tortilla chips, mozzarella and beans. Bake for 20 mins until the cheese has melted and turned golden.

  4. Drizzle some of the sauce over the nachos and put the rest in a bowl to serve alongside. Scatter over the remaining feta, pickled radishes, jalapeños and lots of coriander.

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