This can be made as a side dish that is perfect for a summer bbq or you can serve this as a starter for al fresco summer dining or a cosy sharing dish in colder months - it really is versatile as well as containing lots of fibre and protein supporting the microbiome and also supporting feelings of satiety.

If you can get masa harina tortillas chips they are much higher in fibre, magnesium and niacin an essential B vitamin great for energy. You can also get masa harina flour and if you have a taco press you can make some yourself another alternative is to be wholegrain flatbreads and toast them, healthier alternative include lettuce boats to scoop up the Nachos.

Black Bean Salsa Nachos

Servings: 4

Ingredients:

• 450 grams Black Beans (use canned or cooked black beans)

• 250 grams Frozen Corn

• 250 grams Cherry Tomatoes

• 150 grams Red Onion

• 50 grams Cilantro (finely chopped)

• 1 Jalapeño Pepper (adjust to desired heat)

• 1 tsp Cumin Seed (roasted and ground)

• 1 tsp Smoked Paprika

• 3 cloves Garlic (finely chopped)

• 1/2 to 1 tsp Chili Powder (optional; adjust for spice level)

• 2 tbsp Extra Virgin Olive Oil

For serving:

• 300 grams Whole Wheat Flatbread (cut into triangles and roasted in the oven with olive oil at 160°C)

• 1 tbsp Extra Virgin Olive Oil

• 1/2 head Green Lettuce (washed and separated)

• 100 grams Cheddar Cheese (roasted and shredded; substitute with shredded cooked chicken breast if desired)

• 200 grams Cottage Cheese (whipped with lemon juice and sea salt for a sour cream-like effect)