Healthy Halloween nachos

Serve these healthy nachos with homemade sweetcorn salsa and fresh guacamole at a Halloween party – kids (and grown-ups!) will love the spooky bat shapes.

  • Prep:40 mins
    Cook:5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 280
  • fat 11g
  • saturates 3g
  • carbs 32g
  • sugars 9g
  • fibre 11g
  • protein 8g
  • salt 0.68g


  • 2 limes, juiced
  • 2 small avocados, peeled and chopped
  • 1 bunch coriander, finely chopped
  • ½ a 160g can sweetcorn
  • 200g cherry tomatoes, quartered
  • 1 red pepper, finely chopped
  • 2 spring onions, thinly sliced
  • 3 sundried tomatoes, finely chopped
  • 400g can black beans
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp smoked paprika
  • 4 wholewheat tortillas
  • 1½ tsp oil
  • 4 purple carrots, cut into sticks


Reduce food waste

To add extra crunch and reduce food waste, finely shred the offcuts of tortilla and shallow fry until golden. Drain on kitchen paper and season with salt, then sprinkle over the salsa just before serving. 


  1. Start by making the guacamole. Pour the lime juice into a bowl and add the avocado. Mash well with a potato masher or the back of a fork until it's the consistency you like – we served ours fairly chunky. Add half of the chopped coriander, season to taste and spoon into a shallow bowl or serving dish.

  2. Now mix all of the salsa ingredients together, along with the remaining chopped coriander. Season with salt and pepper. Arrange clumps of the salsa on top of the guacamole – this will allow guests to get a bit of everything with each scoop. Cover and chill for up to 30mins while you make the ghost nachos.

  3. Lay a tortilla wrap out on your chopping board and brush with a little of the oil. Cut out ghosts (or other spooky shapes) using a cookie cutter, scissors or both. Cut them as close together as possible to minimise waste. You should be able to get about 8-10 from each wrap, depending on the size of your cutter.

  4. Heat oven to 200C/180C fan/gas 6. Put all the tortilla shapes on 2 or 3 large baking sheets and bake for about 4-5 mins or until golden and crisp, then serve with the carrot sticks, guacamole and salsa plate. 

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