Lighter nachos

Serves 4 Ready in 30 minutes £1.88 a portion 462 kcals, 27g fat, 9g sat. fat a portion Not suitable for freezing 5 soft corn tortillas 1½ tsp rapeseed oil 1 jalapeño chilli, deseeded and cut

into thin strips 100g mozzarella (or vegetarian

alternative), grated 2 tbsp half-fat crème fraiche ½ pack coriander leaves, chopped

FOR THE GUACAMOLE

2 medium, ripe avocados, halved,

stoned, peeled and chopped 1 tbsp lime juice 2 spring onions, ends trimmed,

finely chopped 2 tbsp chopped coriander a few drops of Tabasco

FOR THE BEANS

400g can red kidney beans,

drained and rinsed 1 clove of garlic, crushed ¼ tsp mild chilli powder ¼ tsp ground cumin

FOR THE SALSA

4 tomatoes, seeds removed,

finely chopped ¼ small red onion, finely

chopped 1 clove of garlic, finely

chopped 1 tbsp lime juice 1 tsp rapeseed oil

Make the tortilla chips

Turn oven to fan 170C/ conventional 190C/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 minutes, or until golden and crisp. Remove and set aside. Turn up the oven to fan 180C/conventional 200C/gas 6.

Mix the guacamole

Put the avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander, Tabasco and some seasoning. Set aside.

Mash the beans

Tip the beans into a bowl, stir in the garlic, chilli and cumin, roughly mash with a fork, then

Bake the nachos

Bake for 4-5 mins, to melt the cheese, remove and spoon over the crème fraiche. Scatter with coriander and serve with the guacamole.