Nutrition and extra info
Nutrition: Per serving
Ingredients
Tortilla
tor-tee-ya
In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Paprika
pa-preek-ah
A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Yogurt
yog-ert
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
For the salsa
Spring onion
sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Tomato
toe-mart-oh
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Avocado
av-oh-car-doh
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Lime
ly-m
The same shape, but smaller than…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Method
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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.
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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.
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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.
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