Gut healthy loaded nachos recipe

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Healthy Nut-free Pregnancy-friendly Vegetarian

Healthy nachos? You’d better believe it! This tasty recipe is loaded with fibre-packed black beans and plant-filled guacamole so you can enjoy your favourite treat any day of the week!

By Saliha Mahmood-Ahmed

From Saturday Kitchen

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Ingredients

For the tortilla chips

200g/7oz tortilla chips (see recipe tips)
½ lemon, juice only
1 tbsp piri-piri seasoning

For the black beans

1 tbsp olive oil
1 tbsp tomato puree
1 tbsp chipotle chilli paste
400g tin black beans, drained and rinsed
pinch salt

For the sour creamy dip

200g/7oz feta cheese, crumbled
250g/9oz natural yoghurt
1 lemon, juice only
1–2 tbsp warm water

For the guacamole

1 large, ripe avocado, finely chopped
1 large, ripe tomato, finely chopped
100g/3½oz grilled peppers from a jar, finely chopped
1 tbsp fresh coriander, finely chopped
1 tbsp olive oil
pinch salt

For the pickle

1 green or red chilli, finely sliced
½ red onion, finely sliced
1 tsp caster sugar
100ml/3½fl oz apple cider vinegar

Recipe tips

Method

To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes.
To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste.
Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste.
To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result.
To make the guacamole, mix together all of the ingredients and season with salt to taste.
To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour.
To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately.