Smoky veggie nachos

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Nutrition: Per serving

  • kcal292
  • fat11g
  • saturates2g
  • carbs37g
  • sugars8g
  • fibre7g
  • protein9g
  • salt0.7g
  • Ingredients
  • Method
  • Ingredients

  • 7 soft corn tortillas

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked…

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp sweet smoked paprika, plus extra to serve

    Paprika

    pa-preek-ah

    A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 red peppers, halved and deseeded
  • 400g can black beans, drained and rinsed
  • ½ bunch of parsley, very finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g fat-free yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 jalapeño, finely sliced
  • For the salsa

  • 4 spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 medium tomatoes, deseeded and finely chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small avocado, peeled, stoned and chopped

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ small bunch of coriander, finely chopped
  • 1 small garlic clove, finely grated
  • 1 lime, zested and juiced

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • Method

    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.

    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.

    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.

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