How to make healthy nachos with the perfect guacamole

'The healthy chef' Teressa Cutter shares her recipe for healthy nachos at home.

Ingredients

• 1 onion, finely chopped
• 1 clove garlic, smashed
• 1 tablespoon extra-virgin olive oil
• 1 capsicum, finely diced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 x 400 g tin Roma tomatoes
• 125 ml water
• 1 x 400 g canned black beans, rinsed and drained
• 150 g sweet corn kernels
• 1 generous splash of green tabasco
• 1 teaspoon maple syrup
• small bunch coriander, leaves and stalks chopped separately
• sea salt and white pepper to taste
• spring onions to scatter

Sides / to serve

• guacamole or avocado
• sliced red onion combined with cherry tomato, cucumber, lime juice
• Greek yoghurt
• roasted sliced sweet potato
• organic corn chips or corn tortillas

Method

1. Saute onion, garlic, capsicum, coriander stalks for 1 minute with the olive oil then add the cumin, paprika, tomatoes and water.
2. Add the black beans, corn, splash of tabasco, maple and a pinch of sea salt and pepper.
3. Fold through a handful of coriander.
4. Serve in the pan with your choice of sides such as guacamole, avocado, lime, yoghurt, roasted sweet potato or gluten free tortilla chips.

Smashed Guacamole

Ingredients

• 1 avocado, cut in half, stone removed
• Pinch of sea salt and white pepper
• 1 tablespoon lime juice
• a few splashes of green tabacso (1 teaspoon)
• 2 tablespoons coriander, chopped
• 1 tablespoon red onion, finely chopped or spring onion
• 2 teaspoons avocado oil or olive oil (optional)
• Baby cucumbers to serve
• Celery sticks to serve

Method

1. Scoop the flesh out of the avocado into a bowl.
2. Add the salt, white pepper, lime juice, tabasco, coriander, and red onion.
3. Mash together with a fork until combined and spoon onto a serving plate.
4. Drizzle with a little oil if using.
5. Serve with sliced baby cucumbers and celery.