Healthy Halloween pizzas
Let little witches and wizards make their own healthy Halloween dinner with this pizza. You can add extra toppings, using whatever meat and veggies they like
Healthy Halloween nachos
Serves 4 - 6
Easy
Prep:
Cook:
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.
Skip to ingredients
For the guacamole
- 2 limesjuiced
- 2 small avocadospeeled and chopped
- 1 bunch corianderfinely chopped
For the sweetcorn salsa
- ½ a 160g can sweetcorn
- 200g cherry tomatoesquartered
- 1 red pepperfinely chopped
- 2 spring onionsthinly sliced
- 3 sundried tomatoesfinely chopped
- 400g can black beans
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp smoked paprika
For the bat-shaped nachos
- 4 wholewheat tortillas
- 1 ½ tsp oil
- 4 purple carrotscut into sticks
Nutrition: Per serving (6)
- kcal280
- fat11g
- saturates3g
- carbs32g
- sugars9g
- fibre11g
- protein8g
- salt0.68g
Method
step 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.
step 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 30 mins while you make the bat nachos.
step 3
Lay a tortilla wrap out on your chopping board and brush with a little of the oil. Cut out bats (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.
step 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.
