Lighter nachos with guacamole

With a few simple twists and changes, this recipe is the guilt-free alternative to your favourite nacho recipe.

Lighter nachos with guacamole

This lighter take on a treat dish is the perfect pick-me-up or post-run treat.

Serves 4 Prep time 40 minutes Cook time 10 minutes

Vegetarian

Ingredients

  • For the tortilla chips:
  • 1½ tsps rapeseed oil
  • 1 jalapeno chilli, cut into thin strips
  • 100g mozzarella, grated
  • 4 soft tortillas
  • 2 tbsps half-fat crème fraîche
  • ½ small pack coriander leaves, chopped
  • For the guacamole:
  • 2 spring onions, finely chopped
  • 2 tbsp chopped coriander
  • 2 avocados roughly chopped
  • 1 tbsp lime juice
  • A few drops Tabasco sauce
  • For the beans:
  • 400g can red kidney beans
  • 1 garlic clove, crushed
  • ¼ tsp chilli powder
  • For the tomato salsa:
  • ¼ small red onion, finely chopped
  • 1 tbsp lime juice
  • 1 garlic clove, finely chopped
  • 4 tomatoes, finely chopped
  • 1 tsp rapeseed oil

Method

  1. Heat the oven to 190C/gas 5. Brushing each tortilla both sides with some of the oil, cut each one into 12 triangles.
  2. Put all the wedges on a couple of baking trays and bake until golden. Remove and set aside and turn up the heat in the oven slightly to 200C/gas 6.
  3. Get started on the guacamole by putting the chopped avocados in a bowl and mashing together with the back of a fork. Before adding a few drops of Tabasco, stir in the lime juice, coriander, spring onions, and salt/pepper.
  4. Tip the beans into a small bowl and stir the garlic and chilli through until well combined. Mash lightly with a fork before adding 2 tbsp of water and stirring once again and seasoning.
  5. For the salsa, combine the tomatoes, onion, garlic, lime juice and oil.
  6. When ready to serve, scatter the tortilla chips over a large tray or serving dish. Take it in turns to spoon the guacamole, salsa and beans over the top of the chips and scatter the mozzarella and jalapenos.
  7. Pop into the over and bake until the cheese melts – about 4-5 minutes. Remove and spoon over the crème fraîche and coriander.

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