- 2 garlic cloves
- 1 chilli
- 2 vine tomatoes
- 1 tbsp smoked paprika
- 400g tin of black beans
- 1 red onion
- 1 lemon
- 4 white tortillas
- 50g rocket
- ½ x 200g feta cheese
- 150g yogurt
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6.
- 2.
Peel and finely chop the garlic cloves. Halve the chilli, scraping out the seeds and membrane for less heat, and finely chop the chilli. Chop the tomatoes into small chunks.
- 3.
Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the chopped garlic and chilli. Stir in 1 tbsp smoked paprika and a pinch of salt and pepper. Fry for 1-2 mins. Slide in the chopped tomatoes and cook for a further 2 mins.
- 4.
Drain the black beans through a sieve and rinse with cold water. Tip the beans into the pan and stir well. Cover the pan with a lid, lower the heat and cook gently for 15 mins, stirring occasionally.
- 5.
Meanwhile, peel and thinly slice the red onion. Slide into a small bowl. Grate in the lemon zest and squeeze over half the lemon (save the other half for later). Sprinkle in a pinch of salt and pepper and scrunch everything together. Set aside for 10 mins.
- 6.
Chop the tortillas into 8 triangles each and spread them out on 1 large or 2 medium baking trays. Slide the trays into the oven and bake for 5-10 mins, till the nacho chips are golden and crisp.
- 7.
Tip the rocket into a bowl. Squeeze over the juice from the remaining lemon half. Toss well to dress.
- 8.
Arrange the nacho chips onto 2 warm plates and top with the smoky black beans, the pickled red onions and half the pack of feta cheese, crumbled. Finish with a scattering of the lemony rocket leaves and a few spoonfuls of yogurt.
- Tip
Better with feta
Sprinkle the remaining feta over thick slices of toast that have been topped with smashed avocado. Squeeze over a little lime juice and sprinkle with chilli flakes for a light lunch that packs a punch.