Healthy Halloween nachos

• limes↗2

  juiced

• small avocados↗2

  peeled and chopped

• coriander1 bunch

  finely chopped

• sweetcorn↗½ a 160g can
• cherry tomatoes↗200g g

  quartered

• red pepper↗1

  finely chopped

• spring onions↗2

  thinly sliced

• sundried tomatoes↗3

  finely chopped

• black beans↗400g can g
• cumin↗½ tsp
• coriander½ tsp
• smoked paprika↗½ tsp
• wholewheat tortillas↗4
• oil1 ½ tsp
• purple carrots↗4

  cut into sticks

Step-by-step instructions

1. 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. 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. 3

   Lay a tortilla wrap out on your chopping board and 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. 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.