Lighter nachos

• soft corn tortillas↗5
• rapeseed oil↗1 ½ tsp tsp
• jalapeno chilli↗1

  deseeded, cut into thin strips

• mozzarella↗100g g

  grated

• half-fat crème fraîche↗2 tbsp tbsp
• small pack coriander½

  leaves, chopped

• medium, ripe avocados↗2

  halved, stoned, peeled and roughly chopped

• lime juice↗1 tbsp tbsp
• spring onions↗2

  ends trimmed, finely chopped

• chopped coriander2 tbsp tbsp
• few drops Tabasco sauce
• can red kidney bean400g g

  drained and rinsed

• garlic clove↗1

  crushed

• mild or medium chilli powder¼ tsp tsp
• ground cumin↗¼ tsp tsp
• tomatoes↗4

  seeds removed, finely chopped

• small red onion↗¼

  finely chopped

• garlic clove↗1

  finely chopped

• lime juice↗1 tbsp
• rapeseed oil↗1 tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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

5. 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.

6. 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.