Name: Lighter nachos
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 soft corn tortillas; 1 ½ 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 can red kidney bean 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

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Lighter nachos

Lighter nachos

Angela Nilsen

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Serves 4

Easy

Prep: 35 mins

Cook: 15 mins

A star rating of 4.3 out of 5.11 ratingsRate

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Slash the fat of this Mexican sharing platter with some simple swaps. Our tortilla chips are topped with beans and salsa

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

5 soft corn tortillas
1 ½ 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

For the guacamole

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

For the beans

400g can red kidney bean

drained and rinsed
1 garlic clove

crushed
¼ tsp mild or medium chilli powder
¼ tsp ground cumin

For the tomato salsa

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

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Nutrition: per serving

kcal462
fat26.5g
saturates8.9g
carbs41.1g
sugars6.7g
fibre8.7g
protein15.2g
salt1.6g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp. Remove and set aside. Turn up the oven to 200C/180C/gas 6.
step 2

For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.
step 3

For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.
step 4

For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.
step 5

Ten minutes before you’re ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeño chilli and mozzarella.
step 6

Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-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. Serve immediately.

RECIPE TIPS

HOW WE MADE OUR NACHOS HEALTHIER

1: Reduced fat and saturated fat by making our own tortilla chips. 2: Used mozzarella instead of cheddar cheese and half-fat crème fraîche instead of soured cream to further lower the fat. 3: Reduced salt by mixing up our own refried beans.

Recipe from Good Food magazine, January 2014

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A star rating of 4.3 out of 5.11 ratings

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