The best dietitian-approved vegetarian nacho recipe
For the ultimate comfort meal without the guilt, try this healthy take on nachos created by dietitian Rebecca Gawthorne.
There’s nothing to dislike about nachos. Unfortunately, they’re not the healthiest of foods and are often packed with bucket loads of saturated fats, refined carbs and sodium.
However, putting a healthy spin on them is incredibly simple – take this recipe for example. Packed with vegetables, plant-based protein and healthy fats, your insides will be loving you after indulging in this.
Plus, it only takes 30-minutes to make. We’re sold.
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Healthy vegetarian nachos
Makes 1 large tray
- 1 tbsp extra virgin olive oil
- 1 large red onion, finely chopped
- 1 small chilli, finely chopped
- 300g mixed tinned beans (100g black beans, 100g pinto beans, 100g red kidney beans)
- 100g corn chips
- Large handful of baby spinach
- 2 large tomatoes, diced
- Small handful of cheese of choice
- 1 large ripe avocado, peeled and diced
- 1/2 cup pickled baby cucumbers, sliced
- Large dollop of natural or Greek yoghurt
- Small bunch of fresh coriander, chopped
1. Preheat oven to 180°C. Line a large baking tray with baking paper.
2. Heat oil on a fry pan over medium heat. Add onion and cook until translucent. Add chilli and cook for 2 more minutes. Stir in beans and baby spinach and heat for a further 3 minutes. Set aside.
3. Spread corn chips out evenly over base of baking tray. Layer with tomato, bean mixture and cheese.
4. Bake in the oven for approximately 20 minutes.
5. Remove from oven and top with avocado, baby cucumbers, coriander and a dollop of yoghurt. Enjoy!