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
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.
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