Wholemeal Nachos with Spicy Beans and Guacamole

nacho tortillas

Everyone's favourite Mexican sharing snack just got healthy! Use wholemeal tortilla wraps for the nachos and serve them with protein-filled pinto beans.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

To make the spicy beans, heat a heavy-bottomed pan and add the oil and onion.

Cook gently for 5 minutes to soften, then add the diced garlic and chopped coriander stalks.

Cook for another 5 minutes, or until the onion is very soft and translucent.

Stir through the chilli powder and tomato purée.

Add the beans and 200ml freshly boiled water, then simmer for about 15 minutes until most of the liquid has gone.

Stir through the tomatoes. 

Meanwhile, make the guacamole. Mash the avocado with the crushed garlic, lime juice and seasoning.

Heat a frying pan. Brush one side of a tortilla with oil and put the oil side down in the hot pan.

Cook gently for 3 minutes, or until golden, then brush the other side with oil, turn carefully and cook the other side.

Repeat with the remaining tortillas.

Cut each tortilla into thin wedges while warm, then leave to cool and crisp up.

Heat the grill. Put the beans in one baking dish or 4 individual heatproof dishes and scatter with cheese.

Grill for 5 minutes, or until the cheese melts.

Serve the beans with the tortilla chips on the side, and a dollop each of guacamole and yogurt.

Scatter over the jalapeños and coriander leaves and serve with lime wedges alongside.

Ingredients

2 tsp olive oil, plus extra for brushing
1 red onion, diced
3 garlic cloves, 2 diced, 1 crushed
1 x 30g pack coriander, stalks finely chopped, leaves reserved
1/2 tsp mild chilli powder
2 tbsp tomato purée 
2 x 390g tins pinto beans, drained and rinsed
2 ripe vine tomatoes, diced
1 avocado
1 lime, 1/2 juiced, 1/2 cut into wedges
4 wholemeal tortilla wraps
75g lighter Cheddar, grated
4 tbsp low-fat natural yogurt
sliced green jalapeños in brine, rinsed, to serve

Ingredients

2 tsp olive oil, plus extra for brushing
1 red onion, diced
3 garlic cloves, 2 diced, 1 crushed
1 x 30g pack coriander, stalks finely chopped, leaves reserved
1/2 tsp mild chilli powder
2 tbsp tomato purée 
2 x 390g tins pinto beans, drained and rinsed
2 ripe vine tomatoes, diced
1 avocado
1 lime, 1/2 juiced, 1/2 cut into wedges
4 wholemeal tortilla wraps
75g lighter Cheddar, grated
4 tbsp low-fat natural yogurt
sliced green jalapeños in brine, rinsed, to serve

Preparation

To make the spicy beans, heat a heavy-bottomed pan and add the oil and onion.

Cook gently for 5 minutes to soften, then add the diced garlic and chopped coriander stalks.

Cook for another 5 minutes, or until the onion is very soft and translucent.

Stir through the chilli powder and tomato purée.

Add the beans and 200ml freshly boiled water, then simmer for about 15 minutes until most of the liquid has gone.

Stir through the tomatoes. 

Meanwhile, make the guacamole. Mash the avocado with the crushed garlic, lime juice and seasoning.

Heat a frying pan. Brush one side of a tortilla with oil and put the oil side down in the hot pan.

Cook gently for 3 minutes, or until golden, then brush the other side with oil, turn carefully and cook the other side.

Repeat with the remaining tortillas.

Cut each tortilla into thin wedges while warm, then leave to cool and crisp up.

Heat the grill. Put the beans in one baking dish or 4 individual heatproof dishes and scatter with cheese.

Grill for 5 minutes, or until the cheese melts.

Serve the beans with the tortilla chips on the side, and a dollop each of guacamole and yogurt.

Scatter over the jalapeños and coriander leaves and serve with lime wedges alongside.