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