Nachos and football are a tradition and since this weekend was Superbowl Sunday, I had to honour tradition of course! These were a huge hit among both our friends and family! Even the kids loved them! I have to warn you though. These nachos requires a fair bit of prep because everything is made from scratch.
But trust me when I say…these are the best forking homemade nachos you will ever eat. Even better, they are actually good for you! Topped with fresh salsa, refried black beans, guacamole, taco meat and cheese sauce, these nachos are bursting with flavour. Part of the secret behind their incredible taste is to use really fresh ingredients so plan to grocery shop the morning of the game!
Healthy Nachos
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Ingredients
- CHIPS:
- 1 large bag of tortilla chips
- FRESH SALSA:
- 3 large vine tomatoes, finely chopped
- 1/2 large red onion, finely chopped
- 1 jalapeno pepper, seeded and finely diced
- 1/3 cup cilantro, finely chopped
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp cumin
- 1/4-1/2 tsp sea salt
- 1/8 tsp freshly ground black pepper
- GUACAMOLE:
- 2 avocados, peeled diced
- 1/2 cup cilantro, finely chopped
- 1/2 lime, juiced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- REFRIED BEANS:
- 2 tbsp avocado oil
- 1/2 cup white onions, diced
- 2 cloves garlic, minced
- 1/2 jalapeno, seeded and minced
- 2 tsp ground cumin
- 1 14-ounce can black beans, drained and rinsed
- 2 cups chicken stock
- 1/4 cup fresh cilantro, finely chopped
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground pepper, or to taste
- CHEESE SAUCE:
- 1 tsp arrowroot powder
- 1 tbsp water
- 1 tbsp coconut oil
- 1 cup coconut milk
- 2 1/2 cups shredded cheese
- 1/2 tsp sea salt
- TEX MEX BEEF:
- 2 tbsp olive oil
- 1/2 cup white onions, finely chopped
- 2 gloves garlic, minced
- 1 package lean ground beef
- 1 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 2 tsp cumin
- 1 tbsp chili powder
- 1 tsp paprika
Instructions
- Lay out the nacho chips onto a large tray and set aside.
- Prepare the salsa by mixing together all ingredients in a large bowl, cover and refrigerate.
- Prepare the guacamole by mixing together all ingredients in a medium-sized bowl, cover and refrigerate.
- To prepare the refried beans, heat oil in a pan over medium heat. Add onions and sweat until translucent. Add the garlic, jalapeno and cumin and cook 30-60 seconds or until fragrant. Add 1/2 cup chicken stock and cook until broth is reduced and onions are softened.
- Add the beans and the rest of the chicken stock and bring to a boil. Reduce heat to a simmer then mash the beans with a potato masher. Continue to cook until chicken broth is reduced slightly and you reach a paste-like consistency.
- To make the cheese sauce, whisk the arrowroot powder together with the water and set aside. Melt the coconut oil in a medium-sized pot, then add in the coconut milk, shredded cheese and sea salt and bring to a boil, stirring continually. Continue to cook, stirring, until sauce thickens, then remove from heat and cover.
- To make the beef, heat olive oil in a pan over medium heat. Add onions, garlic, and beef and saute breaking up the meat into small pieces. Add the sea salt, pepper, cumin, chili powder, and paprika and continue to cook until beef is cooked through and no longer pink inside. Drain beef.
- To prepare nachos, first top the nacho chips with the beef, then the refried beans, then the guacamole, then the cheese sauce and finally the salsa. Serve immediately and try not to gorge yourself!
Note: The refried beans were adapted from Rouxbe’s Refried Bean recipe. If you are interested in plant-based cooking, I highly recommend you take this course! It is an amazing way to learn how to incorporate more plants into your diet!
