Ingredients

4 Coop tomato & herb tortilla wraps
400g can Coop red kidney bean
1 Coop avocado, thinly sliced
200g Coop Irresistible piccolo tomatoes, chopped
4 tbsp reduced fat crème fraîche;

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6

2. Cut the tomato & herb wraps into triangles roughly the size of tortilla chips

3. Spread them out in a single layer on a large baking tray

4. Bake for 20 mins, tossing halfway through, until lightly golden

5. Season, then tip into a serving dish

6. Meanwhile, pour the red kidney beans with their liquid into a pan and simmer for 3 mins until piping hot

7. Drain and rinse

8. Top the nachos with the red kidney beans, sliced avocado, piccolo tomatoes, and crème fraîche

9. Season, then serve