Rosie’s Lettuce Nachos

Serve: 2
Time: 20 minutes
Recipe by: Rosie Mansfield, Good Chef Bad Chef

1 iceberg lettuce, quartered
1 large pack plain corn chips
1 can black beans, rinsed and soaked
½ tsp paprika
½ tsp cumin
½ tsp chilli flakes
1 tbsp fresh coriander, chopped
Salt & pepper
2 fresh jalapenos, sliced
2 fresh tomatoes, cubed
½ cup sweetcorn, drained
1 cup cheddar cheese, grated

1 avocado
½ lemon
1 tbsp Greek yoghurt
1 tbsp fresh coriander, chopped
1 pinch salt
1 pinch pepper

To serve
1 tbsp Greek yoghurt or sour cream
1 bunch fresh coriander, chopped
2 limes, wedges

Preheat the oven to 180C.

Place lettuce quarters in a large oven proof baking dish and generously sprinkle corn chips into gaps.

In a medium frying pan add black beans, paprika, cumin, chilli flakes, coriander, salt and pepper. Cook for 5 minutes, stirring occasionally.

Sprinkle lettuce and chips with spicy black beans, jalapeno slices, fresh tomatoes and sweetcorn.

Sprinkle with grated cheddar cheese. Place nachos under the grill and heat until the cheese slightly melts.

Make a quick guacamole by combining avocado with lemon, Greek yoghurt, coriander, salt and pepper.

Once cooked, add dollops of guacamole and Greek yoghurt to nachos.

Sprinkle with fresh coriander and serve with lime wedges.