Smoky veggie nachos

 Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c.

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

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.

By Esther Clark