Healthy Halloween nachos

Halloween recipe for 4 - 6 people, takes only 5 mins; recipe has lime, avocado, coriander, sweetcorn, cherry tomatoes, red pepper, spring onion, sundried tomatoes, black beans, cumin, coriander, smoked paprika, wholewheat tortillas, oil and carrot.

Healthy Halloween nachos

Healthy Halloween nachos

Recipe by Chef Soomro Course: Halloween
Servings

4 - 6

servings
Prep time

40 mins

Ingredients

  • Cumin: 1/2 tsp cumin
  • Coriander: 1 bunch coriander, finely chopped
  • Red Pepper: 1 red pepper, finely chopped
  • Smoked Paprika: 1/2 tsp smoked paprika
  • Spring Onion: 2 spring onions, thinly sliced
  • Carrot: 4 purple carrots, cut into sticks
  • Cherry Tomatoes: 200g cherry tomatoes, quartered
  • Lime: 2 limes, juiced
  • Black Beans: 400g can black beans
  • Oil: 1 1/2 tsp oil
  • Avocado: 2 small avocados, peeled and chopped
  • Sweetcorn: 1/2 a 160g can sweetcorn
  • Sundried Tomatoes: 3 sundried tomatoes, finely chopped
  • Wholewheat Tortillas: 4 wholewheat tortillas

Directions

  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.
  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.
  3. Lay a tortilla wrap out on yourchopping boardand 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.
  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.