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
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
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


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