Mexican food is one of mine & B’s favourites to whip up at home, and I think nachos are one of the best forms of Mexican food. Unfortunately they can also be rather unhealthy so I have been tinkering with ways to up the healthy factor without reducing the flavour and I think I’ve found a winner!
One of the easiest ways to make your nachos healthier is to choose your chips wisely. Corn chips really only need to be made of corn (and maybe some salt) and there’s enough flavour coming from the rest of the ingredients that you don’t need to use any of those artificially coloured and flavoured varieties. I buy mine from my local Turkish grocer (who also have a Mexican section!) or the organic shop, but the Mission brand white corn tortilla strips are a good supermarket option too.
The next step is to jam-pack the nachos with as many vegetables and beans as possible to make sure you’re still getting a complete meal, and packing them with lots of spice and flavour will mean you don’t have to drown the whole lot in cheese! Never fear though, I’m not going to suggest forgoing the cheese completely – that’s a step too far!
So, what’s in these nachos of mine?
- Small onion
- 2 tomatoes
- Small zucchini
- Red chilli (with or without seeds, up to you!)
- 1tbs paprika
- 1tbs cumin
- 2tbs tomato paste
- Can of corn kernels
- Can of black beans
- 1/2 cup water
- Corn chips
- 1/2 cup grated cheese
- 1/2 avocado
- Fresh coriander
- Preheat oven to 180C
- Finely dice the onion
- Chop the tomato, zucchini and capsicum into medium-sized dice and set aside
- Finely dice the red chilli
- Heat some oil in a large frypan and cook the onion until translucent
- Add the cumin, paprika and chilli and stir to combine for 30 seconds
- Add the tomato paste and stir to combine
- Drain and rinse the corn and black beans and add to the pan, then add the chopped vegetables. Stir to combine with the onion mix
- Add the water, reduce the heat to a simmer and cover for 5 minutes, until the vegetables are softened.
- In an ovenproof dish place a layer of the corn chips, top with the bean mix, then repeat with a second layer of chips and bean mix. Top with the cheese then pop in the oven until the cheese is melted
- Top with the avocado and fresh coriander
This makes quite a lot of the mixture so you may have more than you need for the nachos (depending on how many you’re feeding and how hungry you are!). The leftovers work perfectly in any other Mexican meal, although my favourite way to have them is with some rice in a Mexican Bean Salad.
These nachos are really delicious and really up the flavour ante on your standard nacho-fare. Plus, you’re getting a whole range of vegetables at the same time – can’t go wrong with that!
Now, who wants to come round for dinner?
Oh, and before you go make sure you’ve entered my Menulog giveaway – it closes tomorrow (Sunday) night! And my first newsletter goes out tomorrow, so pop yourself on the list & get your free Healthy Drinks Guide e-book straight to your mailbox!