HEALTHY HALLOWEEN NACHOS

Serve these with homemade sweetcorn salsa and fresh guacamole – kids (and grown-ups!) will love the bat shapes

2 limes, juiced 2 small avocados, peeled and chopped 1 bunch coriander, finely chopped ½ a 160g can sweetcorn

200g cherry tomatoes, quartered

1 red pepper, finely chopped 2 spring onions, thinly sliced 3 sundried tomatoes, finely chopped

400g can black beans

½ tsp cumin ½ tsp coriander ½ tsp smoked paprika 4 wholewheat tortillas

1½ tsp oil

4 purple carrots, cut into sticks

1

Start by making the guacamole. Pour the lime juice into a bowl and add the avocado. Mash well with a potato masher or the back of a fork until it’s the consistency you like – we served ours fairly chunky. Add half of the chopped coriander, season to taste and spoon into a shallow bowl or serving dish.

2

Now mix all of the salsa ingredients together, along with the remaining chopped coriander. Season with salt and pepper. Arrange clumps of the salsa on top of the guacamole – this will allow everyone to get a bit of everything with each scoop.

Cover and chill for up to 30 mins while you make the bat nachos.

3

Lay a tortilla wrap out on your chopping board and brush with a little of the oil. Cut out bats (or other spooky shapes) using a cookie cutter, scissors or both. Cut them as close together as possible to minimise waste. You should be able to get about 8-10 from each wrap, depending on the size of your cutter.

Heat oven to 200C/180C fan/ gas 6. Put all the tortilla shapes on 2 or 3 large baking sheets and bake for about 4-5 mins or until golden and crisp, then serve with the carrot sticks, guacamole and salsa.