For the guacamole
- 2 limes, juiced
The same shape, but smaller than…
- 2 small avocados, peeled and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 bunch coriander, finely chopped
For the sweetcorn salsa
- ½ a 160g can sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 200g cherry tomatoes, quartered
- 1 red pepper, finely chopped
- 2 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 sundried tomatoes, finely chopped
- 400g can black beans
- ½ tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ½ tsp coriander
- ½ tsp smoked paprika
For the bat-shaped nachos
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.
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.
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.
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.
Reduce food wasteTo add extra crunch and reduce food waste, finely shred the offcuts of tortilla and shallow fry until golden. Drain on kitchen paper and season with salt, then sprinkle over the salsa just before serving.