Smoky Veggie Nachos

AuthorGeo FoodsCategory

Ingredients

 7 corn tortillas
 1 tbsp rapeseed oil
 1 tsp sweet smoked paprika
 2 red peppers
 400 g can black beans
 ½ bunch of parsley
 50 g fat-free yogurt
 1 jalapeno
For the Salsa
 4 spring onions
 4 tomatoes
 1 avocado
 ½ bunch of coriander
 23 garlic clove
 1 lime
 1 tbsp tablespoon rapeseed oil

Preparation

1

Heat the oven to 180°C. Cut each of the tortillas into triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 10 minutes until crisp and leave to cool. Heat the grill to high. Grill the peppers, skin-side up, for 10 minutes 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 plate, top with the bean mix, salsa, yogurt and jalapeno and sprinkle over some paprika to serve.

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Ingredients

 7 corn tortillas
 1 tbsp rapeseed oil
 1 tsp sweet smoked paprika
 2 red peppers
 400 g can black beans
 ½ bunch of parsley
 50 g fat-free yogurt
 1 jalapeno
For the Salsa
 4 spring onions
 4 tomatoes
 1 avocado
 ½ bunch of coriander
 23 garlic clove
 1 lime
 1 tbsp tablespoon rapeseed oil

Directions

1

Heat the oven to 180°C. Cut each of the tortillas into triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 10 minutes until crisp and leave to cool. Heat the grill to high. Grill the peppers, skin-side up, for 10 minutes 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 plate, top with the bean mix, salsa, yogurt and jalapeno and sprinkle over some paprika to serve.

Smoky Veggie Nachos

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