Name: Healthy Halloween nachos
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 2 limes juiced; 2 small avocados peeled and chopped; 1 bunch coriander finely chopped; ½ a 160g can sweetcorn; 200g cherry tomatoes quartered; 1 red pepper finely chopped; 2 spring onions thinly sliced; 3 sundried tomatoes finely chopped; 400g can black beans; ½ tsp cumin; ½ tsp coriander; ½ tsp smoked paprika; 4 wholewheat tortillas; 1 ½ tsp oil; 4 purple carrots cut into sticks

Healthy Halloween nachos served on a plate

For the guacamole

2 limes
juiced
2 small avocados
peeled and chopped
1 bunch coriander
finely chopped

For the sweetcorn salsa

½ a 160g can sweetcorn
200g cherry tomatoes
quartered
1 red pepper
finely chopped
2 spring onions
thinly sliced
3 sundried tomatoes
finely chopped
400g can black beans
½ tsp cumin
½ tsp coriander
½ tsp smoked paprika

For the bat-shaped nachos

4 wholewheat tortillas
1 ½ tsp oil
4 purple carrots
cut into sticks

Method

step 1
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.
step 2
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.
step 3
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.
step 4
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.