Smoky veggie nachos
SERVES 6 PREP 25 mins plus cooling COOK 15 mins EASY V
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 For the salsa
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
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.
GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day
PER SERVING 292 kcals • fat 11g • saturates 2g • carbs 37g • sugars 8g • fibre 7g • protein 9g • salt 0.7g
Turkey cobb salad
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