Name: Smoky veggie nachos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 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; 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

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

Method

step 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.
step 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.
step 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.