Light weight nachos

Prep: 35 mins
Cook: 15 mins
Light weight nachos
Lower the fat and calories in this Mexican sharing platter.
 

For the guacamole For the beans For the tomato salsa

5 soft corn tortillas

1½ tsp rapeseed oil

1 jalapeno chilli, deseeded, cut into thin strips

100g mozzarella, grated

2 tbsp half-fat crème fraîche

½ 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 tin red kidney beans, drained and rinsed

1 garlic clove, crushed

¼ tsp mild or medium chilli powder

¼ tsp ground cumin

4 tomatoes, seeds removed, finely chopped

¼ small red onion, finely chopped

1 garlic clove, finely chopped

1 tbsp lime juice

1 tsp rapeseed oil

Preheat the oven to 190°C / 375°F / Gas mark 5.

Prepare 2 baking trays with greaseproof paper and set aside.

For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat.

Put all the wedges on the prepared baking trays and bake for about 10 minutes or until golden and crisp.Remove and set aside.

Turn up the oven to 200°C / 400°F / Gas mark 6.

For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork.

Stir in the lime juice, spring onions, coriander and season with the tabasco, salt and pepper. Set aside.

Tip the beans into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tablespoons of water, or enough to make a rough mash. Season and set aside.

Combine the tomatoes, onion, garlic, lime juice and oil. Season with salt and pepper and set aside.

Scatter the tortilla chips over an ovenproof platter.

Spoon the beans in little mounds over the chips, then spoon over the salsa less any excess liquids.

Scatter over the jalapeño chilli and mozzarella.

Bake for 4-5 minutes, to melt the cheese and warm things through.

Be careful not to brown the tortilla chips.

Remove and spoon over the crème fraîche and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side. 

Serves
4

Preparation Time
35 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Beans, Cheese, Vegetables

Recipe Type
Dinner, Easy, Entertaining, Healthy, Snacks

Cuisine
Mexican

Level of Difficulty
Easy

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