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A plate of smoky veggie nachos

Smoky veggie nachos

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c

  • Healthy
  • Vegetarian
Nutrition: Per serving


  • 7 soft corn tortillas
  • 1 tbsp rapeseed oil
  • 1 tsp sweet smoked paprika , plus extra to serve
  • 2 red peppers , halved and deseeded
  • 400g can black beans , drained and rinsed
  • ½ bunch of parsley , very finely chopped
  • 50g fat-free yogurt
  • 1 jalapeño , finely sliced

For the salsa

  • 4 spring onions , finely sliced
  • 4 medium tomatoes , deseeded and finely chopped
  • 1 small avocado , peeled, stoned and chopped
  • ½ small bunch of coriander , finely chopped
  • 1 small garlic clove , finely grated
  • 1 lime , zested and juiced
  • 1 tbsp rapeseed oil


  • STEP 1

    Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.

  • STEP 2

    Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.

  • STEP 3

    To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

Recipe from Good Food magazine, December 2019

Goes well with


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A star rating of 5 out of 5.4 ratings

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