Now, I love mexican food.
Throw burritos, tacos, or nachos my way and it is a guarantee they will get gobbled up. Maybe it’s the beans that keep me coming for more. Maybe it’s the spices. Probably both.
What I don’t like though is the feeling of feeling stuffed, bloated, and sluggish that comes after such an indulgence. Especially if the food in question comes laden in cheese AND fried. Ooof. Definitely not gonna feel great after that, are we? Nope.
So that, my friends, is where this delicious (and not at all greasy) nachos comes into play. Instead of leaving you feeling like you’re pregnant with Nacho Libre, you’ll just feel, well, like you could take on Mr. Nacho Libre!
We’ve got some avocado and seeds for those amazing good fats, some beans for the amazing kick of protein, and the tomatoes and peppers to fight those pesky free radicals.
To make 1 sharing platter for 2-4 people, you will need:
For the chips
1 packet organic corn tortillas*
For the beans
1 can organic black beans
1 tsp smoked paprika
Sprinkle of pepper
For the salsa
8 vine tomatoes, quartered
1 avocado, flesh removed & diced
4 sweet pepper, chopped
1 lime, halved
Sprinkle of pepper & salt
Top it off
Handful coriander leaves
1 tbsp each of sunflower & pumpkin seeds
1 tsp chili flakes
Dollop of greek yogurt (if not vegan, of course)
1 chopped jalapeno, depending on how spicy you can take it!
*I bought mine from Borough Market. Make sure you buy a good quality, Non-GMO corn tortilla that is gluten free. Mine were made for frying, so they came out nice and crisp from the oven.
Let’s make it, baby!
Start by making your chips. Cut your tortillas into triangles. To do this, simply get come clean scissors and cut as if cutting out slices in a pizza. Lay them out on a baking tray (you might need 2 trays) and bake for 8-10 minutes at 200ºC. Turn off oven, leave the door slightly open, and let them sit there while you prep the rest.
The salsa is oh so simple! Simply mix the pepper, tomatoes, and avocado with half lime juice and olive oil. Add a sprinkling of salt & pepper and set aside.
Open your bean can and add the contents to a saucepan along with the paprika and pepper. Gently heat them up until a simmering. Turn off and mash some of the beans up with a fork.
To assemble, layer your chips, followed by the beans, salsa, the seeds and coriander. Serve with the rest of the lime, top it all off with some chilli flakes, and enjoy!
Trust me, this is so so yummy you won’t even miss the hangover-inducing nachos commonly served in bars and tex-mex joints. This is the new deal, folks! Grab it while it’s hot!