Black Bean and Corn Nachos

You don't have to go to head over to the bar to enjoy some nachos. Those are usually topped with a lot more than your calorie counter bargained for. This recipe will get you by with all the flavours you like, meat-free!

I also selected multigrain tortilla chips - in restaurants they often use the ones stripped of most nutritional value.

For the cheese I suggest a plant-based or low-fat cheese - and you can go easy no need to drench the nachos unless that's what you want!

The toping of the avocado and creamy ricotta is essential in my opinion for adding some moisture and the classic nacho taste. Plus visually, it's the cherry on top! Try these next time you have guests over to watch a game or something.

Ingredients

1/2 packet of multigrain tortilla chips (I used an 11-ounce packet)

1/2 ripe avocado

2 tablespoons ricotta cheese

1/2 cup pepper jack cheese, grated

1 small firm tomato, finely chopped

1/4 red onion, finely chopped

1 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon chili flakes

1 large poblano pepper

Fresh cilantro

1/3 cup corn

1/3 cup black beans

Instructions

Lightly coat your baking tray with cooking spray, lay out the tortilla chips. 

Drain the corn and black beans, then evenly distribute over the chips. Sprinkle some of the cheese on top.

Top with the pepper, red onion, tomato, salt, black pepper, chilli flakes, adds some extra cheese. Place in the oven at 450F for 20 minutes. 

While the nachos bake, using a fork mash the avocado and squeeze some fresh lemon, season with salt and pepper.  

Remove from the oven, sprinkle with fresh parsley and more salt and pepper. 

Serve hot and top with the avocado and ricotta cheese! Enough for 2-3.