Healthy Nachos with a Twist

NACHOS WITH A TWIST

(Serves 3-4)

INGREDIENTS

12 cherry tomatoes, halved

1 red pepper, deseeded and cut into thick strips

Olive oil

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

Cashew cream

METHOD

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.

For more recipes like this one, check out Kate O’Brien’s new book GLOW: Your Complete Four-Week Guide to Healthy, Radiant Skin with 60 Skin Nourishing Recipes 

Published by Gill Books priced €19.99

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