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
Prep:25 mins
Serves 6
7 soft corn tortillas1 tbsp rapeseed oil1 tsp sweet smoked paprika, plus extra to serve2 red peppers, halved and deseeded400g can black beans, drained and rinsed½ bunch of parsley, very finely chopped50g fat-free yogurt1 jalapeño, finely sliced
STEP 1Heat 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 2Heat 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 3To 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.
