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Vegetarian nachos recipe

Mega veggie nachos

With black beans, avo, lime & feta

Vegetarian nachos recipe

30 mins

Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

281

Calories


9.5g

Fat


2.4g

Saturates


7.2g

Sugars


0.66g

Salt


12.2g

Protein


32.3g

Carbs


13.9g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

2 mixed-coloured 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

20g feta cheese

Method

  1. Place the oven on to 180ºC/350ºF/gas 4.
  2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
  3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
  4. 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.
  5. 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.
  6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
  7. 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.
  8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
  9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

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