Healthy Nachos Food

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LIGHTER NACHOS



Lighter nachos image

Slash the fat of this Mexican sharing platter with some simple swaps. Our tortilla chips are topped with beans and salsa

Provided by Angela Nilsen

Categories     Snack

Time 50m

Number Of Ingredients 20

5 soft corn tortillas
1 ½ tsp rapeseed oil
1 jalapeno chilli , deseeded, cut into thin strips
100g mozzarella , grated
2 tbsp half-fat crème fraîche
½ small pack coriander leaves, chopped
2 medium, ripe avocados , halved, stoned, peeled and roughly chopped
1 tbsp lime juice
2 spring onions , ends trimmed, finely chopped
2 tbsp chopped coriander
few drops Tabasco sauce
400g can red kidney bean , drained and rinsed
1 garlic clove , crushed
¼ tsp mild or medium chilli powder
¼ tsp ground cumin
4 tomatoes , seeds removed, finely chopped
¼ small red onion , finely chopped
1 garlic clove , finely chopped
1 tbsp lime juice
1 tsp rapeseed oil

Steps:

  • Heat the oven to 190C/170C fan/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp. Remove and set aside. Turn up the oven to 200C/180C/gas 6.
  • For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.
  • For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.
  • For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.
  • Ten minutes before you're ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeño chilli and mozzarella.
  • Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-brown the tortilla chips. Remove and spoon over the crème fraîche and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side. Serve immediately.

Nutrition Facts : Calories 462 calories, Fat 26.5 grams fat, SaturatedFat 8.9 grams saturated fat, Carbohydrate 41.1 grams carbohydrates, Sugar 6.7 grams sugar, Fiber 8.7 grams fiber, Protein 15.2 grams protein, Sodium 1.6 milligram of sodium

HEALTHY NACHOS WITH CHICKPEA FLOUR



Healthy Nachos With Chickpea Flour image

Do you have a craving for nachos but are trying to eat healthy? Look no further! Our new and super delicious healthy nacho recipe is easy, nutritious and can be ready in under 30 minutes. These nachos are sure to become a diet staple, especially for those Netflix nights in. You can serve them as a snack with Greek yoghurt, guacamole, mashed avocado or add some kidney beans, mince or chicken and bake with nutritional yeast for a healthy meal that doesn't taste healthy at all. They make such a fantastic, easy and healthy snack or delicious and nutritious weeknight meal. Hope you enjoy them!

Provided by hello

Categories     Vegan

Time 25m

Yield 25 nachos

Number Of Ingredients 6

100 g chickpea flour
1 teaspoon baking powder
2 tablespoons coconut oil
4 tablespoons warm water
1/2 teaspoon black pepper
2 teaspoons chives

Steps:

  • Preheat the oven to 175C/350°F.
  • Place the chickpea flour, chives, pepper and baking powder into a large mixing bowl and mix well.
  • Add the coconut oil to the bowl and mix until the you've reached a crumbly dough.
  • Add the warm water and stir until the dough comes together. If you need to add more water to ensure the dough comes together add it a tablespoon at a time.
  • Roll the dough into a ball and place on top of a large sheet of parchment paper, then flatten with your hands. Place another sheet of parchment paper on top of the flattened dough and roll using a rolling pin until the dough is really thin.
  • Once the dough is rolled out very thinly - slice it into small triangles, then place them in the oven for 10-15 minutes.

Nutrition Facts : Calories 25.1, Fat 1.4, SaturatedFat 1, Sodium 17.2, Carbohydrate 2.4, Fiber 0.5, Sugar 0.4, Protein 0.9

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