NACHOS WITH A TWIST
12 cherry tomatoes, halved
1 red pepper, deseeded and cut into thick strips
Sea salt and pepper
4 wholemeal wraps
1 tsp smoked paprika
400g can red kidney beans, drained and washed
1 cooked corn on the cob, kernels only
Squeeze of fresh lime juice
1 ripe avocado, peeled and chopped into cubes
Bunch fresh coriander, chopped
Preheat the oven to 210°C.
Place the tomatoes and pepper slices on a baking tray, drizzle with some oil and season with salt and pepper. Roast for 20 minutes.
Cut the wholemeal wraps into tortilla-chip shapes. Spread the chips out on a baking tray and make sure they don’t overlap. Coat with a little oil and sprinkle with salt, pepper and smoked paprika. Cook in the oven for about 10 minutes, until nicely browned. Transfer to a deep baking dish.
In the meantime, combine the roast peppers and tomatoes with the kidney beans, sweetcorn kernels, a little olive oil, a squeeze of lime juice, sea salt and pepper in a bowl. Mix well. Pour over the chips, with some extra smoked paprika. Put back into the oven for another 10 minutes. Remove and top with avocado, chopped coriander and a few dollops of cashew cream. Serve hot.
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