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Healthy Nachos


Serves 4

Lighten up a traditional Mexican favourite and feel good about what you’re eating. These healthy nachos will soon become a weekly staple as opposed to an occasional treat.
Per serve: 1267kj (301.7cals); 11.6g total fat (5.1g saturated fat); 8.5g fibre


You’ll need

1 x Healthy Corn Chips recipe
200g black beans or red kidney beans, drained and rinsed
1 cup (100g) low fat cheddar cheese
¾ cup (100g) medium avocado, sliced
4 tbsp low fat sour cream

Fresh salsa
2 large tomatoes (350g), chopped
½ green capsicum (50), chopped
½ red capsicum (50g), chopped
½ small red onion (40g), chopped
¼ cup coriander leaves, chopped
2 tsp red wine vinegar
½ tsp sugar
Salt and pepper to taste

Let’s go

Mix salsa ingredients together and set aside.

Make healthy corn chips according to recipe.

Heat grill to hot. At this stage you can choose to make individual nacho plates or one large one that everyone can tuck into around the table – whatever you decide, just make sure your plates are oven-proof.

Place a layer of tortilla chips on the bottom of the plate, add a light sprinkling of cheese, followed by beans and a third of the salsa. Continue to layer. Place in the oven and grill for 2-3 minutes until cheese is melted and golden. Serve with a dollop of salsa, slices of avocado and a little light sour cream. YUM!


Why it’s good for you
I do so love nachos but the traditional version is made with high fat, high sodium corn chips, truckloads of cheese and topped with swathes of sour cream. While that’s fine once in a while, I like to have nachos more than once in a while so I lighten them up.
Per Moodie serve: 1267kj (301.7cals); 11.6g total fat (5.1g saturated fat); 8.5g fibre; 458.8mg sodium
Average  plate of nachos: 2646kj (630cals); 40g total fat (13.9g saturated); 9.6g fibre; 764.4mg sodium


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