Ingredients

5 soft corn tortillas

1½ tsp rapeseed oil

1 jalapeno chilli, deseeded, cut into thin strips

100g mozzarella, grated

2 tbsp half-fat crème fraîche

½ small pack coriander leaves, chopped

2 medium, ripe avocados, halved, stoned, peeled and roughly chopped

1 tbsp lime juice

2 spring onions, ends trimmed, finely chopped

2 tbsp chopped coriander

Few drops Tabasco sauce

400g can red kidney beans, drained and rinsed

1 garlic clove, crushed

¼ tsp mild or medium chilli powder

¼ tsp ground cumin

4 tomatoes, seeds removed, finely chopped

¼ small red onion, finely chopped

1 garlic clove, finely chopped

1 tbsp lime juice

1 tsp rapeseed oil

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush both sides of each tortilla with the rapeseed oil, then cut each into 12 wedges. Place the wedges on two large baking sheets in a single layer.

Step 2: Bake the tortilla wedges for about 10 minutes, or until they are golden and crisp. Remove from the oven and set aside. Increase the oven temperature to 200°C (180°C fan)/gas mark 6.

Step 3: To make the guacamole, place the chopped avocados in a bowl and roughly mash with a fork, leaving some texture. Stir in the lime juice, spring onions, chopped coriander, and a few drops of Tabasco. Season with salt and pepper to taste, then set aside.

Step 4: For the refried beans, combine the drained kidney beans in a bowl with the crushed garlic, chilli powder, and ground cumin. Roughly mash the mixture with a fork, adding about 2 tablespoons of water to achieve a thick, chunky consistency. Season to taste and set aside.

Step 5: Prepare the salsa by mixing the chopped tomatoes, red onion, finely chopped garlic, lime juice, and rapeseed oil in a bowl. Season with salt and pepper, then set aside.

Step 6: Ten minutes before serving, spread the tortilla chips evenly over a large baking tray or ovenproof platter. Dollop the refried beans in small mounds across the chips, then spoon over the salsa—use a slotted spoon if the salsa was made ahead to avoid soggy chips. Scatter the jalapeno strips and grated mozzarella on top.

Step 7: Bake for 4-5 minutes, just until the cheese melts and the toppings are warmed through without over-browning the chips. Remove from the oven.

Step 8: Spoon over the half-fat crème fraîche and sprinkle with chopped coriander. Serve immediately with the guacamole in one or two small dishes on the side.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice over the nachos before serving.

Try swapping mozzarella for a lower-fat cheese or a small amount of sharp cheddar to change up the taste.

Add extra vegetables like sweetcorn or diced bell peppers to the salsa for more color and crunch.

If you prefer spicier nachos, leave some jalapeno seeds in or add a dash of cayenne pepper to the beans.

Storage

These nachos are best enjoyed fresh to keep the chips crisp. If you have leftovers, store them separately: keep the chips in an airtight container at room temperature and the toppings (guacamole, salsa, beans) in the fridge for up to 2 days. Reheat the toppings gently and add fresh chips when serving to avoid sogginess.

FAQs

Can I use store-bought tortilla chips instead?

Yes, you can use store-bought chips for convenience, but making your own ensures they are lower in fat and salt, plus they have a fresher taste.

How can I make this recipe vegan?

To make this recipe vegan, skip the mozzarella and crème fraîche, or use plant-based alternatives. The rest of the ingredients are naturally vegan-friendly.

Dinner

Lighter Nachos Recipe

Introduction