The best nachos you can make
These are one of the staples at our house when I feel like a take out, but I still want to know what I am eating. The chilli is homemade and goes amazingly with healthier nachos, jalapenos and fresh herbs AND the whole meal can be done in less than half an hour.
The nachos are perfect for a Friday or Saturday night, Netflix session or when you want something different while staying in
Ingredients
1 small red onion, finely chopped
1 tsp avocado oil or 1 tsp ghee
1 can of black beans, rinse well
1 can of chopped tomatoes
2 handfuls of cherry tomatoes, halved
1/3 cup of corn (optional)
1.5 tbsp of apple cider vinegar
1 tsp maple syrup or splash of stevia (a bit of sweetener balances beautifully any tomato dish!)
1/2 tsp ground smoked paprika
1/4 tsp ground cayenne pepper or chilli powder (adjust amount to your taste)
1/2 tsp ground cumin
1 tsp of raw cacao powder
1 small zucchini, grated (around 70g) (optional and awesome veggie boost)
1 carrot, grated (optional, for veggie boost)
salt, pepper to taste
splash of water (~1/4 cup)
1 bag of natural, healthier nacho chips (alternatively, make your own by cutting corn tortillas into triangles and grill them for a few minutes)
large handful of finely chopped coriander
1 avocado, 1/2 lime and a splash of sweet chilli sauce for guacamole
optional: 1 tsp of natural Mexican spice mix, finely chopped jalapenos, grated cheese
Method
- Put the oven on at 200C.
- Put onion on a medium-hot pan and fry gently with some salt until soft. Add beans and chopped cherry tomatoes and fry 1-2 mins longer. Smash the beans with a fork to break them up a bit- it will improve the texture of the sauce!
- Add chopped canned tomatoes and stir well. Next, add all the spices together with apple cider vinegar and maple syrup.
- Stir well, cover and bring to a slow boil. Let it simmer undercover for 5-7 minutes. Do not overcook as it will start to reduce in liquid.
- Mix again, taste and add more spice or salt/sugar for balance. Add a few tablespoons of water, if the sauce appears too thick.
- Spread the nacho chips on a large tray and put in the hot oven for 5-6 minutes until crispy and slightly coloured.
- Take out of the oven and switch the mode to grill. Next, distribute the sauce over the nachos. Add grated cheese, if using, and pop back in the oven.
- Grill for a few minutes until the cheese is melted and outside nachos nicely crispy.
- Take out of the oven, sprinkle generously with chopped jalapenos and fresh coriander. You can serve it out from the tray, with some natural yoghurt and a side of homemade guacamole (smash 1 avocado with a juice of 1/2 lime, 1 tsp of sweet chilli sauce and a bunch of coriander).