These healthy nachos are colourful, tasty and delicious. Today we are going to change the ingredients a little to match the colours of the LGBTQ flag as LGBTQ pride is taking place this weekend. So what are you waiting for?! Let’s get making these crisp & healthy nachos!
The salsa is made of fresh and vibrant vegetables, these nachos are suitable for vegetarians but unlike typical Mexican nachos we are not going to add any cheese. Chopping and mixing is the only work required to have your healthy nachos ready in 10′.
Today we are going to indulge a bit and use salty, crispy tortillas. I usually make Homemade tortilla chips which are much healthier. Shape a few corn tortillas into triangles and bake them for 5’, that’s all. Easy, right?
But as you know nachos calls for some sort of salsa. We use a couple of spoons of our favourite green sauce but you can add guacamole or sour cream instead.
We are going to bulk up our nachos by adding the veggies but you can use this mix in your tacos or eat it as a salad.
Have fun, celebrate and enjoy these colourful nachos! I hope to see the result with the hashtag #shoothecook on Instagram. Cheers, friends!
These healthy nachos are colourful, tasty and a delicious sharing plate.
- 1 bag (150g) of tortilla chips or 3 corn tortillas
- 1 medium tomato or 6 cherry tomatoes, finely chopped
- 1/4 red pepper, chopped
- 1/4 yellow pepper, chopped
- 1/4 orange pepper or 1 chilli - optional
- 1 carrot, grated
- 1/4 cup cucumber, cubed
- 1/4 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 x 400g tin of red kidney or black beans (240g drained)
- 1 bunch of fresh coriander
- 1/2 lime
- 2 Tbsp of olive oil
- 1 avocado
- 1/2 tomato, seeded
- 1 garlic clove
- 1/4 red onion
- 1/2 cup mint leaves
- 1 lime juiced
- 1/3 cup water
- 1 Tbsp olive oil
- 1/4 tsp salt
Chop all the vegetables and then mix them in a bowl.
Take a bunch of fresh coriander, chop it finely and add it to the bowl. Then add a good squeeze of lime juice and a drizzle of olive oil. Stir well and set aside.
Arrange the tortilla chips on 2 large plates. Add half of the veggie mix on each plate and top with a couple of spoons of avocado green sauce or your favourite sauce. Then sprinkle with more cilantro. Serve with a few lemon wedges and enjoy.
Place all the ingredients into a food processor and blend until smooth. Add more water to make it lighter if you want add more salt to taste.