Smoky veggie nachos

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c

  • Prep:25 mins
    Cook:15 mins
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 292
  • fat 11g
  • saturates 2g
  • carbs 37g
  • sugars 8g
  • fibre 7g
  • protein 9g
  • salt 0.7g


  • 7 soft corn tortillas
  • 1 tbsp rapeseed oil
  • 1 tsp sweet smoked paprika, plus extra to serve
  • 2 red peppers, halved and deseeded
  • 400g can black beans, drained and rinsed
  • ½ bunch of parsley, very finely chopped
  • 50g fat-free yogurt
  • 1 jalapeño, finely sliced
  • 4 spring onions, finely sliced
  • 4 medium tomatoes, deseeded and finely chopped
  • 1 small avocado, peeled, stoned and chopped
  • ½ small bunch of coriander, finely chopped
  • 1 small garlic clove, finely grated
  • 1 lime, zested and juiced
  • 1 tbsp rapeseed oil


  1. Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.

  2. Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.

  3. To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

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