NACHOS is one of my favourite all time dishes to make. It’s a perfect meal to make when you are feeling a little lazy as you can just throw the ingredients together and place them in the oven. It also works as a fabulous crowd pleaser when you are entertaining. After dutiful experimentation, I have created what I believe to be low-fat nachos. Or as low-fat as you can make them whilst still tasting good. They are also vegetarian and there is an option to make them gluten-free as well. Who knew Mexican food could be so versatile?
INGREDIENTS
HOMEMADE TOMATO SALSA
- 1 small red salad onion (100-120g), finely chopped
- 350g tomato, roughly chopped into cubes
- 100g cucumber, roughly chopped into cubes
- 2 garlic cloves, crushed
- 1 tablespoon lime juice
NACHOS
- 6-8 corn tortillas, cut into wedges (I eighth each tortilla) Gluten free tortillas are available at all major supermarkets.
- 400g can red kidney beans, drained
- 400g can 4-bean mix, drained
- 1/2 cup reduced-fat grated cheese
- 1/4 to 1/2 cup low-fat sour cream
AVOCADO TOPPING
- 1 avocado, peeled with the stone removed and diced.
- pinch of sea salt & ground black pepper
- 1-2 garlic cloves, crushed
- 1 tablespoon lime juice
COOKING
1. Combine all the ingredients for the tomato salsa in a bowl. Refrigerate for around 30 minutes.
2. Preheat oven to 200 degrees celsius, fan-forced. Place tortillas wedges in a single layer on oven trays lined with baking paper. Bake for around 10-15 minutes or until wedges are light golden and crispy.
3. Place cooked wedges in a deep roasting tin. Top with beans and cheese and place in the oven for around 7-10 minutes or until cheese is melted.
4. Meanwhile, mash all the ingredients of the avocado topping together so that it forms an almost smooth paste. This seems to work better with a fork.
5. Top cooked nachos with homemade tomato salsa, avocado topping and sour cream.
x E
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