Lighter nachos

Ingredients

• 5  corn tortillas soft
• 1.5 tsp canola oil 
• 1  jalapeno deseeded cut into thin strips
• 100 g mozzarella cheese grated
• 2 tbsp crème fraîche 
• 0.5 small coriander leaves chopped
• 2 medium avocado ripe peeled halved roughly chopped
• 1 tbsp juice of lime 
• 2  spring onion ends trimmed finely chopped
• 2 tbsp cilantro leaves chopped
• 3 drops all the tabasco sauce you handle 
• 400 g kidney beans red drained and rinsed canned
• 1  garlic clove crushed
• 0.3 tsp chili powder 
• 0.3 tsp ground cumin 
• 4  tomatoes seeds removed, finely chopped
• 0.3 small onion red finely chopped
• 1  garlic clove finely chopped
• 1 tsp canola oil 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• slotted spoon

Directions

1. Heat the oven to 190C/170C fan/gas
2. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp.
3. Remove and set aside. Turn up the oven to 200C/180C/gas
4. For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.
5. For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.
6. For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.
7. Ten minutes before youre ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeo chilli and mozzarella.
8. Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-brown the tortilla chips.
9. Remove and spoon over the crme frache and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side.
10. Serve immediately.