Mega veggie nachos

This healthy take on a Tex-Mex classic packs a superfood punch.

Not only will this dish do great things for your health, but it tastes good, too. Most of us know that avocado is a source of healthy fats, but it also offers a good dose of vitamin E, which acts as an antioxidant to protect cells from the damage caused by free radicals.

Serves: 4 people


  • 6 spring onions
  • 1 bunch of fresh coriander
  • 2 mixed-colour peppers
  • 1 fresh red chilli
  • 3 vine-ripe tomatoes
  • 2 limes
  • Extra-virgin olive oil
  • 4 corn tortillas
  • ½ tsp cumin seeds
  • Tabasco chipotle sauce
  • 1 x 400g tin of black beans
  • 1 ripe avocado
  • 20g feta cheese

01 Heat the oven to 180C (200C non-fan).

02 Trim the spring onions and pick the coriander leaves.

03 Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and spring onions until soft and charred.

04 Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.

05 Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.

06 Scatter in a few coriander leaves, season with sea salt and black pepper, then mix in a squeeze of lime juice and a drizzle of oil.

07 Slice the tortillas into wedges and arrange on two baking trays, then bake in the oven for 5 minutes, or until golden.

08 Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add a few shakes of Tabasco, and the beans, then cook for a few minutes, stirring occasionally, until thick.

09 Peel, destone and slice the avocado into wedges, then drizzle with lime juice.

10 Arrange the tortillas in a bowl. Top with the beans, salsa, avocado, a crumbling of feta and the remaining coriander leaves, then serve.

Nutrition per serving: 281 kcal, 9.5g fat (2.4g saturated), 12.2g protein, 32.3g carbs, 7.2g sugar

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