Healthy Halloween nachos
- Preparation and cooking time
- Serves 4 - 6
For the guacamole
- 2 limes , juiced
- 2 small avocados , peeled and chopped
- 1 bunch coriander , finely chopped
For the sweetcorn salsa
- ½ a 160g can sweetcorn
- 200g cherry tomatoes , quartered
- 1 red pepper , finely chopped
- 2 spring onions , thinly sliced
- 3 sundried tomatoes , finely 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 carrots , cut into sticks
- 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.