Feta & black bean nachos
1½ teaspoons, level
1 teaspoons, level
Bart Garlic Salt
¼ teaspoons, level
WW White Wraps
Calorie controlled cooking spray
300 g, yellow, deseeded and sliced
3 medium, trimmed and thinly sliced
Tesco Sliced Green Jalapenos in Brine
50 g, drained
Biona Organic Black Beans in Water
1 can(s), drained, drained and rinsed
Light Feta Cheese
0% fat natural Greek yogurt
1 tablespoons, chopped
4 portion(s), iceberg, shredded
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the paprika, dried oregano, garlic salt and a pinch of cayenne pepper, then season with freshly ground black pepper.
- Mist the wraps with cooking spray on one side, then scatter over half the spice mix. Turn the wraps over, mist with more spray and scatter over the remaining spice mix. Using kitchen scissors, cut each wrap into crisp-size triangles. Arrange the triangles in a single layer on nonstick baking sheets and bake for 6-8 minutes until crisp and golden.
- On the same baking tray, layer the tortilla chips with cherry tomatoes, spring onions, jalapeños and black beans. Crumble over the feta and bake for 8-10 minutes until the feta is turning golden.
- Meanwhile, combine the yogurt and chopped coriander leaves in a bowl, then season to taste. Serve the nachos with iceberg lettuce, and the yogurt and coriander mixture on the side.