Ingredients

· 7 corn tortillas

· 1 tablespoon rapeseed oil

· 1 teaspoon sweet smoked paprika

· 2 red peppers

· 400 g can black beans

· ½ bunch of parsley

· 50 g fat-free yogurt

· 1 jalapeno

For the Salsa

· 4 spring onions

· 4 tomatoes

· 1 avocado

· ½ bunch of coriander

· 2-3 garlic clove

· 1 lime

· 1 tablespoon rapeseed oil

Method

Heat the oven to 180°C. Cut each of the tortillas into triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 10 minutes until crisp and leave to cool. Heat the grill to high. Grill the peppers, skin-side up, for 10 minutes until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley. To make the salsa, combine the ingredients. Pile the nachos on a plate, top with the bean mix, salsa, yogurt and jalapeno and sprinkle over some paprika to serve.