38 SUPERFOODHINT OF DARK CHOCOLATE
N achos with Chocolate- laced Refried Beans & O v en- b aked T ortilla Chips
INGREDIENTS
TORTILLA CHIPS
- 15cm (6in) corn tortillas
- rapeseed oil spray
- pinch of salt
- low-fat cream cheese, spring onion and
fresh coriander, to serve
SALSA
- 4 tomatoes, fi nely diced
- ½ red chilli, fi nely diced
- ½ lime, juiced
- 1 clove garlic, fi nely minced
- 3 tbsp fresh coriander, fi nely chopped
- ¼ red onion, fi nely diced
GUACAMOLE
- 1 ripe avocado
- ¼ red onion, fi nely diced
- ½ red chilli, chopped
- ½ lime, juiced
- 1 or 2 tomatoes, chopped
- 1 tbsp olive oil
- pinch of salt and pepper
REFRIED BEANS
- 400g (14oz) canned refried beans
- 10g (¼oz) of 90% cocoa dark chocolate
SERVES: 2–3
PREP TIME: 45 MINUTES
COOKING TIME: 5 MINUTES- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Stack the tortillas up on a chopping board
and cut in half using a sharp knife. Make two
more cuts, rendering each tortilla into 6 evenly
sized triangles. - Spray both sides of each triangle with
rapeseed oil and sprinkle with a little salt.
Spread out on a baking sheet ensuring they
aren’t overlapping at all; you may need to bake
them in batches.- Bake for 10–12 minutes or until each triangle
is golden brown. Tip out on to the cooling rack
where they will crisp up as they cool. - To make the salsa and guacamole, simply mix
all the ingredients together in separate bowls. - Tip the refried beans out into a small
saucepan and heat through. Grate in the dark
chocolate until melted. - Pile up a platter with the oven-baked
tortilla chips and top with the salsa, guacamole
and refried beans. Finish off with a dollop of
low-fat cream cheese, spring onion rings and
fresh coriander.
PER SERVING (BASED ON 3 SERVINGS, WITHOUT ITEMS TO
SERVE) 391kcals, 10.6g protein, 26.6g fat (8.6g saturates),
31.3g carbs, 10.6g fi bre, 2.5g sugar, 0.7g sodium
SF9_P36-41 Jane Sarchet SHSD.indd 38 27/01/2017 17:11