Smoky veggie nachos

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c

Prep:25 mins
Cook:15 mins
plus cooling

Serves 6
Easy

Nutrition per serving

kcal 292
fat 11g
saturates 2g
carbs 37g
sugars 8g
fibre 7g
protein 9g
salt 0.7g

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
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

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.
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.
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.