Lighter Nachos Recipe
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.
- 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
Find it online: https://zarameals.com/lighter-nachos-recipe/
