Veggie Nachos w baked Tortillas
A veggie twist on a classic! A simple recipe made delicious with extra flavours and homemade tortillas.
2 mixed-colour peppers
1 fresh red chilli
3 ripe tomatoes on the vine
6 spring onions
1 bunch of fresh coriander
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
Place the oven on to 180ºC. 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.
Recipe – Jamie Oliver