Mega Veggie Nachos

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.




  • 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
  • 1/2 teaspoon cumin seeds
  • Chipotle Tabasco sauce1 x 400g tin of black beans
  • 1 ripe avocado
  • 20 g feta cheese
  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 onionsuntil 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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