Introduction

Lighter nachos are a fresh, homemade twist on a classic snack, perfect for sharing without the guilt. By making your own crispy tortilla chips and using lighter ingredients, this recipe offers all the flavor with less fat. Enjoy a vibrant combination of creamy guacamole, seasoned beans, and melted mozzarella for a satisfying treat.

Ingredients

5 soft corn tortillas
1½ tsp rapeseed oil
1 jalapeno chilli, deseeded, cut into thin strips
100g mozzarella, grated
2 tbsp half-fat crème fraîche
½ small pack coriander leaves, chopped
2 medium, ripe avocados, halved, stoned, peeled and roughly chopped
1 tbsp lime juice
2 spring onions, ends trimmed, finely chopped
2 tbsp chopped coriander
few drops Tabasco sauce
400g can red kidney beans, drained and rinsed
1 garlic clove, crushed
¼ tsp mild or medium chilli powder
¼ tsp ground cumin
4 tomatoes, seeds removed, finely chopped
¼ small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp lime juice
1 tsp rapeseed oil

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush both sides of each tortilla with rapeseed oil, then cut each into 12 wedges. Arrange all wedges on two large baking sheets in a single layer.
Step 2: Bake the tortilla wedges for about 10 minutes until golden and crisp, then remove from the oven and set aside. Increase the oven temperature to 200°C (180°C fan)/gas mark 6.
Step 3: Prepare the guacamole by mashing the chopped avocados in a bowl with a fork, leaving some texture. Stir in lime juice, spring onions, chopped coriander, and season with Tabasco sauce and salt to taste. Set aside.
Step 4: For the bean mix, combine kidney beans, crushed garlic, chilli powder, and ground cumin in a bowl. Roughly mash with a fork, adding about 2 tablespoons of water to create a chunky mash. Season with salt and set aside.
Step 5: Make the salsa by mixing chopped tomatoes, red onion, garlic, lime juice, and rapeseed oil. Season with salt and set aside.
Step 6: Ten minutes before serving, spread the baked tortilla chips over a large baking tray or ovenproof platter. Spoon the mashed beans in small mounds over the chips, then add the salsa using a slotted spoon to avoid excess liquid.
Step 7: Scatter the jalapeno strips and grated mozzarella evenly over the top. Bake for 4–5 minutes until the cheese melts and everything is warmed through, but the chips remain crisp.
Step 8: Remove from the oven, dollop with half-fat crème fraîche, and sprinkle with chopped coriander. Serve immediately with the guacamole on the side in small dishes.

Tips & Variations

Use fresh lime juice for a brighter guacamole flavor and to prevent browning.
Try swapping mozzarella for a lower-fat cheese or a sprinkle of nutritional yeast for a dairy-free option.
Add finely chopped red or green bell peppers to the salsa for extra crunch and color.
For more heat, leave some seeds in the jalapeno or add a dash of cayenne pepper to the beans.
To make the beans quicker, use refried beans from the store and mix in fresh garlic and spices.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. The tortilla chips will lose their crispness if stored mixed with wet ingredients. Reheat the chips and toppings separately in the oven to maintain their texture. Guacamole is best eaten fresh but can be refrigerated with a layer of cling film pressed directly onto the surface to minimize browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are preferable for crispy nachos. Flour tortillas may become softer when baked and may not have the same crunch.

How can I make this recipe vegan?

Replace the mozzarella and crème fraîche with plant-based cheese and sour cream alternatives. Ensure the Tabasco and other ingredients are vegan-friendly.

Lighter Nachos Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

These lighter nachos are a healthier twist on the classic snack, featuring homemade baked corn tortilla chips, creamy guacamole, seasoned refried beans, fresh salsa, and melted mozzarella cheese. Perfect for a guilt-free indulgence with reduced fat, saturated fat, and salt without sacrificing any flavor.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Snack
Method: Baking
Cuisine: Mexican-inspired
Diet: Low Fat

Ingredients

Scale

Tortilla Chips

5 soft corn tortillas
1½ tsp rapeseed oil
1 jalapeno chilli, deseeded, cut into thin strips

Cheese and Toppings

100g mozzarella, grated
2 tbsp half-fat crème fraîche
½ small pack coriander leaves, chopped

Guacamole

2 medium, ripe avocados, halved, stoned, peeled and roughly chopped
1 tbsp lime juice
2 spring onions, ends trimmed, finely chopped
2 tbsp chopped coriander
few drops Tabasco sauce

Refried Beans

400g can red kidney beans, drained and rinsed
1 garlic clove, crushed
¼ tsp mild or medium chilli powder
¼ tsp ground cumin

Salsa

4 tomatoes, seeds removed, finely chopped
¼ small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp lime juice
1 tsp rapeseed oil

Instructions

Prepare the Oven and Tortilla Chips: Heat the oven to 190C/170C fan/gas 5. Brush both sides of each tortilla with rapeseed oil, then cut each into 12 wedges. Spread the wedges evenly on two large baking sheets and bake for about 10 minutes, or until golden and crisp. Remove and set aside. Increase oven temperature to 200C/180C fan/gas 6.
Make the Guacamole: In a bowl, roughly mash the chopped avocados with a fork, leaving some texture. Stir in lime juice, finely chopped spring onions, chopped coriander, and season with a few drops of Tabasco sauce and salt to taste. Set aside.
Prepare the Refried Beans: In another bowl, mix the drained kidney beans with crushed garlic, chilli powder, and ground cumin. Roughly mash the beans with a fork, adding about 2 tablespoons of water or enough to create a coarse mash. Season well with salt and pepper. Set aside.
Make the Salsa: Combine finely chopped tomatoes, red onion, garlic, lime juice, and rapeseed oil in a bowl. Season with salt and pepper to taste. Set aside.
Assemble Nachos for Melting: Ten minutes before serving, spread the baked tortilla chips on a large baking tray or ovenproof platter. Spoon the refried beans in small mounds over the chips, followed by dollops of salsa (use a slotted spoon if salsa was made ahead to avoid excess liquid). Scatter the jalapeno strips and grated mozzarella evenly over the top.
Bake to Melt Cheese: Place the assembled nachos in the oven and bake for 4-5 minutes, just long enough to melt the cheese and warm the toppings without over-browning the chips.
Finish and Serve: Remove from the oven. Spoon over half-fat crème fraîche, scatter chopped coriander on top, and serve immediately with bowls of guacamole on the side.

Notes

Using homemade baked chips reduces fat and saturated fat compared to store-bought fried options.
Mozzarella cheese and half-fat crème fraîche help lower overall fat content while maintaining creaminess.
Preparing your own refried beans reduces salt and lets you adjust spices to taste.
To keep chips crisp, avoid adding too much liquid from salsa when assembling; use a slotted spoon if salsa is prepared ahead.
Serve immediately after baking to enjoy the perfect texture and flavor.

Keywords: lighter nachos, healthy nachos, baked tortilla chips, low fat snack, guacamole, refried beans, mozzarella nachos