SERVES 4
6 x 20cm wholemeal flour tortillas
extra virgin olive oil, for brushing
90g grated cheddar
1 avocado, peeled and chopped
NACHO FILLING
1 tbsp extra virgin olive oil
1 onion, peeled and finely chopped
80g finely grated courgette (about 1 courgette)
140g grated pumpkin or carrot
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 x 400g can chopped tomatoes
180ml tomato passata
1 x 400g can black beans or red kidney beans, rinsed and drained
1-2 tsp maple syrup
sea salt and cracked black pepper, to taste
1 Preheat oven to 180C/gas 4.
2 Arrange 4 tall ramekins or ovenproof mugs upside down on a baking tray. Using a pastry brush, brush 4 of the tortillas with oil and place them, oil-side down, over the ramekins. Set aside.
3 Line a baking tray with nonstick baking paper. Brush the remaining 2 tortillas with oil and place them flat, with the oil-side up, on the prepared tray.
4 Bake all of the tortillas for 8 minutes or until they’re nice and brown. Wearing oven gloves, carefully remove the trays from the oven and allow to cool (the tortillas will turn crispy as they cool).
5 To make the nacho filling, place the oil in a large nonstick frying pan over medium heat. Add the onion, courgette and pumpkin or carrot and cook, stirring with a wooden spoon, for 8 minutes or until the onion is brown and soft.
6 Add the cumin, coriander and paprika and cook, stirring, for 2 minutes (you’ll begin to smell the fragrant spices).
7 Add the tomatoes, passata and beans and cook, stirring, for another 5-6 minutes or until thick. Add the maple syrup, salt and pepper and stir to combine.
8 Take the tortillas from the ramekins and flip them over to make nacho bowls. Spoon the nacho filling into the bowls and top with the cheese and avocado (plus a squeeze of lime, if you like). Break off pieces of your bowl and scoop up the filling. Slice or break the flat tortillas into extra crispy dipping chips.
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