Gut healthy loaded nachos recipe
 Healthy nachos? You’d better believe it! This tasty recipe is loaded with fibre-packed black beans and plant-filled guacamole so you can enjoy your favourite treat any day of the week! 200g/7oz tortilla chips (see recipe tips)½ lemon, juice only 1 tbsp piri-piri seasoning 200g/7oz tortilla chips (see recipe tips) ½ lemon, juice only 1 tbsp piri-piri seasoning 1 tbsp olive oil1 tbsp tomato puree 1 tbsp chipotle chilli paste 400g tin black beans, drained and rinsedpinch salt 1 tbsp olive oil 1 tbsp tomato puree 1 tbsp chipotle chilli paste 400g tin black beans, drained and rinsed pinch salt 200g/7oz feta cheese, crumbled250g/9oz natural yoghurt 1 lemon, juice only1–2 tbsp warm water 200g/7oz feta cheese, crumbled 250g/9oz natural yoghurt 1 lemon, juice only 1–2 tbsp warm water 1 large, ripe avocado, finely chopped1 large, ripe tomato, finely chopped 100g/3½oz grilled peppers from a jar, finely chopped1 tbsp fresh coriander, finely chopped 1 tbsp olive oil pinch salt 1 large, ripe avocado, finely chopped 1 large, ripe tomato, finely chopped 100g/3½oz grilled peppers from a jar, finely chopped 1 tbsp fresh coriander, finely chopped 1 tbsp olive oil pinch salt 1 green or red chilli, finely sliced ½ red onion, finely sliced 1 tsp caster sugar100ml/3½fl oz apple cider vinegar 1 green or red chilli, finely sliced ½ red onion, finely sliced 1 tsp caster sugar 100ml/3½fl oz apple cider vinegar Method To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste.Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste. Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. Recipe tips Use tortilla chips that only contain maize flour, vegetable oil and salt, to ensure they’re not ultra processed.