Smoky veggie nachos

• soft corn tortillas↗7
• rapeseed oil↗1 tbsp tbsp
• sweet smoked paprika↗1 tsp tsp

  plus extra to serve

• red peppers↗2

  halved and deseeded

• black beans↗400g can g

  drained and rinsed

• parsley↗½ bunch of

  very finely chopped

• fat-free yogurt↗50g g
• jalapeño↗1

  finely sliced

• spring onions↗4

  finely sliced

• medium tomatoes↗4

  deseeded and finely chopped

• small avocado↗1

  peeled, stoned and chopped

• coriander½ small bunch of

  finely chopped

• small garlic clove↗1

  finely grated

• lime↗1

  zested and juiced

• rapeseed oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Heat 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.

3. 3

   To 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.