Healthy Nachos
Ingredients
-
For the guacamole
-
2 limes , juiced
-
2 small Hass avocados , peeled and chopped
-
1 small bunch coriander , finely chopped
-
For the sweetcorn salsa
-
1/2 can sweetcorn
-
200 g cherry tomatoes , quartered
-
1 red pepper , finely chopped
-
2 spring onions , thinly sliced
-
3 sundried tomatoes , finely chopped
-
400 g can black beans
-
1/2 tsp cumin
-
1/2 tsp coriander
-
1/2 tsp smoked paprika
-
For the bat-shaped nachos
-
4 wholewheat tortillas
-
1 1/2 tsp oil
-
4 purple carrots , cut into sticks
-
Start by making the guacamole. Pour the lime juice into a bowl and add the avocado. Mash well with a potato masher or the back of a fork until it's the consistency you like – we served ours fairly chunky. Add half of the chopped coriander, season to taste and spoon into a shallow bowl or serving dish.
-
Now mix all of the salsa ingredients together, along with the remaining chopped coriander. Season with salt and pepper. Arrange clumps of the salsa on top of the guacamole – this will allow guests to get a bit of everything with each scoop. Cover and chill for up to 30 mins while you make the bat nachos.
-
Lay a tortilla wrap out on your chopping board and brush with a little of the oil. Cut out bats (or other spooky shapes) using a cookie cutter, scissors or both. Cut them as close together as possible to minimise waste. You should be able to get about 8-10 from each wrap, depending on the size of your cutter.
-
Heat oven to 200C/180C fan/gas 6. Put all the tortilla shapes on 2 or 3 large baking sheets and bake for about 4-5 mins or until golden and crisp, then serve with the carrot sticks, guacamole and salsa plate.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.