Preparation
1Preheat oven to 190 degrees. Line a baking sheet with parchment paper. Place handfuls of tortilla chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
2Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the grated cheddar cheese, diced peppers, sweet corn, crumbled feta and jalapeños. Bake until the cheese is melted and bubbling, about 10 minutes. Remove the nachos from the oven and set aside
3While the nachos are baking, make the guacamole sauce by popping all ingredients into a blender and blitzing until smooth - add more olive oil if it is too thick
4Roughly chop cherry tomatoes, garlic, red onion, parsley and green chili, transfer to a bowl and stir in lime juice and olive oil and season to desired taste and set aside
5Once the nachos are out of the oven, drizzle with the guacamole sauce, the sliced radishes, chopped spring onion, jalapenos and fresh parsley
6Serve immediately with tomato salsa and an Irish craft beer on the side
Serves 6-8 as a side dish or snack
Per serving:382kcals, 24.4g fat (6.4g saturated), 29.5g carbs (3g sugars), 14.3g protein, 8.1g fibre, 0.333g sodium