Mega veggie nachos

Name: Mega veggie nachos
Total time: 30 min
Yield: 4
Cuisine: mexican
Ingredients: 2 mixed-colour peppers; 1 fresh red chilli; 3 ripe tomatoes on the vine; 6 spring onions; 1 bunch of fresh coriander; 2 limes; extra virgin olive oil; 4 corn tortillas; ½ teaspoon cumin seeds; Chipotle Tabasco sauce; 1 x 400g tin of black beans; 1 ripe avocado; 20 g feta cheese

With black beans, avo, lime & feta

Vegetarianv

“Most of us know it’s a source of healthy fats, but avocado also offers a good dose of vitamin E, which acts as an antioxidant to protect cells from the damage caused by free radicals. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Mexican Snacks

Nutrition per serving

Calories 281 14%
Fat 9.5g 14%
Saturates 2.4g 12%
Sugars 7.2g 8%
Salt 0.66g 11%
Protein 12.2g 24%
Carbs 32.3g 12%
Fibre 13.9g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

2 mixed-colour peppers
1 fresh red chilli
3 ripe tomatoes , on the vine
6 spring onions
1 bunch of fresh coriander
2 limes
extra virgin olive oil
4 corn tortillas
½ teaspoon cumin seeds
Chipotle Tabasco sauce
1 x 400g tin of black beans
1 ripe avocado
20 g feta cheese

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Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Place the oven on to 180ºC/350ºF/gas 4.
Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.