Nobody feels like cooking too much at the end of a long week, so keep Fridays simple with these healthy nachos that can be thrown together in about twenty minutes.


  • For the beans

  • 400g tinned black beans, drained and rinsed

  • 1 tsp extra virgin olive oil

  • 1 clove garlic

  • ½ tsp cumin

  • sea salt and black pepper, to taste

  • For the salsa

  • 2 ripe tomatoes, seeds removed and finely diced

  • ½ red onion, peeled and finely diced

  • 1 jalapeno, seeds removed and finely diced

  • small bunch coriander, roughly chopped

  • For the guacamole

  • 1 avocado

  • 1 garlic clove, crushed

  • ½ red onion, peeled and finely diced

  • juice of ½ lime

  • salt and pepper, to taste

  • To assemble

  • 4 large wholemeal tortillas, cut into triangles

  • handful shredded cheese

  • ½ cup plain Greek yoghurt


  • 1.

    Preheat the oven to 180 degrees Celsius.

  • 2.

    In a blender or food processer, place half the beans with the garlic, cumin, and olive oil. Process until smooth, then transfer to a bowl and stir through the remaining whole beans. Season with sea salt and pepper.

  • 3.

    Arrange the tortilla triangles on a baking tray, and cook in the oven for 5-6 minutes or until crunchy. 

  • 4.

    In a bowl, combine the chopped coriander, jalapeno, tomatoes, and red onion. Season with salt and pepper and stir well to make a simple salsa.

  • 5.

    Mash the avocado with the red onion, garlic, lime juice, and salt and pepper.

  • 6.

    On a large serving plate, arrange the tortillas and cover with the bean mix. Top with cheese and place under the grill for 1-2 minutes or until just melted.

  • 7.

    Remove from the grill and top with salsa and guacamole. Serve with a big dollop of Greek yoghurt. Dig in!

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