Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Perfect as a light lunch or better still shared in front of a movie, all my children love Nachos. I’m always trying to think of new ways of shaking up old family favourites. Here’s my much healthier spin on nachos. This is a meat free version but you could add shredded cooking chicken. I sometimes add it to just half of the tray so everyone’s happy!
Prep: 5 minutes
Cooking: 5 minutes
Total: 10 minutes
8 Tortilla Wraps
1 x 400g can black beans drained
3 cooked sweet corn cobs, kernels removed or 1 x 195g can unsweetened sweet corn
300g mixed tomatoes roughly chopped
100g grated cheddar
2 jarred red peppers sliced
1 avocado peeled & diced
1-2 chillis, deseeded and sliced
Juice of 1-2 limes
Bunch coriander – leaves picked
⠀⠀⠀⠀⠀⠀⠀⠀⠀Start by cutting the tortilla wraps into triangles using scissors. Cut each in half, then in half again and in half again.
Get a large baking tray or roasting tin lined with baking parchment and add the tortilla triangles. Bake for 5 minutes in a 180 oven. Move them around and bake again for a couple of minutes so that they’re all toasted and have just a bit of colour.
Layer the tortilla chips with the black beans, tomatoes, sweetcorn, cheddar and peppers.
Ideally you’ll have about 3 layers. Finish with some cheddar and the chillis on top.
Bake for 10 minutes, add the avocado and squeeze over the lime.hopped coriander and the remaining dressing on the side.