Name: Sophie Ingle's epic post-match nachos
Total time: 2100 s
Yield: 4
Ingredients: 2 red pepper; 3 teaspoon chipotle chilli paste; 1 tin mixed beans; 1 jar tomato sauce; 4 wholemeal tortilla; 130 gram 0% fat Greek yogurt; 120 gram guacamole; 2 spring onion; 1 handful coriander; 1 lime

Step 1

Heat a splash of olive oil in a saucepan over a low heat. Add the peppers (2) and cover with a lid. Cook for 5-6 minutes, stirring occasionally, until soft. Add the chipotle paste (15 g) and cook for a further 3-4 minutes.

Step 2

Add the mixed beans (1 tin) followed by the everything sauce (1 jar) and stir well. Place the lid back onto the saucepan and heat gently for 15-20 minutes. Remove the lid and simmer for a further 10 minutes.

Step 3

While the beans are simmering, preheat the oven to 220°C/200°C fan/gas mark 7. Arrange the tortilla triangles (4) on a baking tray, then toast for 4-5 minutes or until crisp and golden.

Step 4

Assemble the nachos by arranging the baked tortilla chips in a bowl and layering with the spicy beans, yogurt (130 g) and guacamole (120 g) . Finish with a sprinkling of spring onions (2) and coriander (1 handful) and serve with the lime wedges (1) .

Sophie Ingle's epic post-match nachos

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