Lighter Nachos

Name: Lighter Nachos
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 5 soft corn tortillas; 1 1/2 tsp rapeseed oil; 1 jalapeno chilli deseeded, cut into thin strips; 100g mozzarella grated; 2 tbsp half-fat crème fraîche; 1/2 small pack coriander leaves, chopped; 2 medium, ripe avocados halved, stoned, peeled and roughly chopped; 1 tbsp lime juice; 2 spring onions ends trimmed, finely chopped; 2 tbsp chopped coriander; few drops Tabasco sauce; 400g can red kidney bean drained and rinsed; 1 garlic clove crushed; 1/4 tsp mild or medium chilli powder; 1/4 tsp ground cumin; 4 tomatoes seeds removed, finely chopped; 1/4 small red onion finely chopped; 1 garlic clove finely chopped; 1 tbsp lime juice; 1 tsp rapeseed oil

4.35 (11)

⏱ 50 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Snack

This lighter take on a classic Mexican sharing platter uses simple swaps to reduce fat without sacrificing flavour. You will make your own baked tortilla chips, then top them with a spiced kidney bean mash, a fresh tomato salsa, and a zesty guacamole. The assembled nachos are baked briefly to melt the cheese before serving with cool crème fraîche and fresh coriander. It's a perfect snack for four people, ready in about 50 minutes.

Ingredients

5 soft corn tortillas
1 1/2 tsp rapeseed oil
1 jalapeno chilli deseeded, cut into thin strips
100g mozzarella grated
2 tbsp half-fat crème fraîche
1/2 small pack coriander leaves, chopped
2 medium, ripe avocados halved, stoned, peeled and roughly chopped
1 tbsp lime juice
2 spring onions ends trimmed, finely chopped
2 tbsp chopped coriander
few drops Tabasco sauce
400g can red kidney bean drained and rinsed
1 garlic clove crushed
1/4 tsp mild or medium chilli powder
1/4 tsp ground cumin
4 tomatoes seeds removed, finely chopped
1/4 small red onion finely chopped
1 garlic clove finely chopped
1 tbsp lime juice
1 tsp rapeseed oil

Method

Set your oven to 190C/170C fan/gas 5. Brush each corn tortilla on both sides with rapeseed oil and slice into 12 wedges. Arrange all the wedges on two large baking sheets and bake for about 10 mins until crisp and golden. Take them out and set aside. Increase the oven temperature to 200C/180C fan/gas 6.
To prepare the guacamole, place the chopped avocados in a bowl and mash coarsely with a fork. Mix in the 1 tbsp lime juice, spring onions, and 2 tbsp chopped coriander. Season with Tabasco sauce, salt, and pepper, then set it aside.
For the bean topping, put the drained kidney beans in a bowl. Add the crushed garlic clove, 1/4 tsp chilli powder, and 1/4 tsp ground cumin. Mash roughly with a fork, then stir in approximately 2 tbsp of water to create a coarse mash. Season and set aside.
Make the salsa by combining the chopped tomatoes, red onion, finely chopped garlic clove, 1 tbsp lime juice, and 1 tsp rapeseed oil. Season with salt and pepper and set aside.
About ten minutes before serving, spread the baked tortilla chips over a large baking tray or ovenproof dish. Dot small spoonfuls of the bean mash over the chips. Spoon over the salsa, using a slotted spoon if it was made ahead to avoid excess liquid. Scatter the jalapeño strips and grated mozzarella on top.
Bake for 4-5 mins, just until the cheese has melted and everything is warmed through. Remove from the oven, add dollops of half-fat crème fraîche, scatter with coriander leaves, and serve immediately with the guacamole in separate dishes.

Nutrition (per serving)

Calories462 kcal

Fat26 g

Saturates9 g

Carbs41 g

Sugars7 g

Fibre9 g

Protein15 g

Sodium640 mg

Salt1 g

Recipe details

Skill levelEasy

CategorySnack

Cuisinemexican

DietVegetarian