Crispy Smashed Butter Bean Nacho Trays with Tomato Jalapeno Yogurt

Crispy Smashed Butter Bean Nacho Trays with Tomato Jalapeno Yogurt 🌿✨ This is a bright, crunchy tray dinner built from creamy butter beans, crushed tortilla chips, lime, herbs and a cool tomato-jalapeno yogurt. The beans roast with crisp edges while staying soft inside, and the yogurt gives the whole tray a fresh, tangy finish. It works as a snack board, a casual dinner, or a side for grilled vegetables. 🫘 Serves: 3-4 as a light meal, 4-6 as a snack Time: about 35 minutes Ingredients: For the crispy bean tray: - 2 x 400 g cans butter beans, drained, rinsed and patted very dry - 2 tbsp olive oil, plus a little extra for the tray - 1 tsp smoked paprika - 1 tsp ground cumin - 1/2 tsp garlic powder - 1/2 tsp fine sea salt, plus more to taste - 1/4 tsp black pepper - 70 g tortilla chips, lightly crushed into bite-size shards and crumbs - 1 small handful cherry tomatoes, halved - 2 scallions, thinly sliced - 1 lime, cut into wedges - 1 small handful coriander leaves - Optional: diced avocado or cucumber for serving For the tomato jalapeno yogurt: - 180 g thick Greek yogurt - 1 small ripe tomato, finely chopped and drained if very juicy - 1/2 fresh jalapeno, finely chopped, seeds removed for a gentler sauce - 1 tsp lime zest - 1 tbsp lime juice, plus more to taste - 1 tbsp chopped coriander - 1 tsp olive oil - 1 small pinch smoked paprika - Salt and black pepper Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper and brush it lightly with oil. Dry the butter beans very well with a clean towel. This is the main crispness step: wet beans steam instead of browning. 2. Spread the beans on the tray and press them gently with the base of a glass or a flat spatula until they crack and flatten slightly. They do not need to become thin; just expose a little more surface area. 3. Drizzle with olive oil, then sprinkle over smoked paprika, cumin, garlic powder, salt and pepper. Toss carefully so the beans stay mostly smashed. Scatter the crushed tortilla chips around the beans, letting some crumbs cling to the oil and spices. 4. Roast for 18-22 minutes, turning the tray once, until the beans are golden at the edges and the tortilla pieces are crisp. Add the halved tomatoes for the final 6-8 minutes so they soften without flooding the tray. If any chip crumbs brown quickly, nudge them away from the hottest corners. 5. While the tray roasts, make the yogurt. Stir Greek yogurt with chopped tomato, jalapeno, lime zest, lime juice, coriander, olive oil, smoked paprika, salt and black pepper. Taste and adjust with extra lime or salt. Keep it thick enough to spoon or drizzle. 🍅 6. Finish the tray hot. Spoon the tomato jalapeno yogurt over the crispy beans in loose ribbons, then add scallions, coriander, lime wedges and avocado or cucumber if using. Serve straight away while the tortilla crumbs still snap. Serving and storage tips: - For maximum crunch, keep the yogurt separate until the moment you serve. - Leftover roasted beans reheat best uncovered in a hot oven or air fryer for 6-8 minutes. - The yogurt keeps for 2 days in the fridge, but add fresh coriander after chilling if you want it extra bright. - To make it more filling, serve over warm rice, shredded lettuce or a simple cabbage slaw. 🥗 Save this one for a crunchy, high-protein tray night from Tasteloom.club.