HEALTHIER NACHOS: Better with Cheddar Nachos with Pico De Gallo, Guacamole and Tofu Sour Cream

The Super Bowl is coming up and there will be lots of eating happening. The problem is that most of the food we are used to preparing is not so healthy. Nachos are always a favorite, but there are things that you can do to make them a bit healthier and chances are most folks are not even going to know because they will still taste delicious! The folks at Veria.com came up with this great version.

What I have learned about making recipes healthier is that you have to replace that flavor that normally comes from a lot of fat with other very flavorful ingredients. Texture is also key in making healthier versions of recipes taste great.

The healthier nachos here still have cheese, but not that cheese sauce, which yes tastes good but is not good for you. Use a good cheese when making this – something with a lot of flavor! The use of all the fresh veggies will also boost the flavor up and add a lot of texture. Even the appearance of these nachos with all of the bright colors makes them more appetizing.

I would use whole wheat tortillas to make the chips, it is just another bit that can be healthier. Also, if you feel like you need meat of some sort on this you might actually try using something like the soy crumbles – just add some dry seasonings for flavor and a little salsa to it even and heat through. Most people will just think it is ground beef!

Better with Cheddar Nachos with Pico De Gallo, Guacamole and Tofu Sour Cream

Ingredients:

  • Homemade tortilla chips (recipe below)
  • 1/3 cup freshly grated cheddar cheese
  • 1/2 cup black beans, warmed
  • 1/4 cup pico de gallo (recipe below)
  • 1/4 cup guacamole (recipe below)
  • 2 tablespoons tofu sour cream (recipe below)
  • 1 green onion, thinly sliced
  • 1/4 cup sliced olives

Homemade Tortilla Chips

  • 12 6″ whole wheat tortillas, cut into triangles
  • Olive oil cooking spray
  • Sea salt
  • Freshly ground black pepper

Pico de Gallo

  • 2 cups diced ripe tomatoes (approximately 2 large tomatoes)
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño chili (ribs and seeds removed), finely chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sea salt

Tofu Sour Cream

  • 1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu)
  • 1 1/2 tablespoon umeboshi vinegar (available in Asian markets and health food stores)
  • 1 tablespoon olive oil
  • 1 teaspoon dry mustard (available in the spice aisle of grocery stores, also called ground mustard.)
  • 1/4 teaspoon minced garlic
  • 1 teaspoon dried dill

Guacamole

  • 1 small tomato, seeded and finely diced
  • 1/2 small white onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice (approximately 1 lemon)
  • 1 1/4 teaspoons sea salt, plus more for seasoning
  • 4 ripe avocados, peeled, pitted and coarsely chopped

Directions to Make the Nachos

Arrange the warm tortilla chips over a large platter. Sprinkle cheese over the chips. Spoon the beans over the cheese. Spoon the pico de gallo over the beans. Spoon the guacamole atop the nachos. Drizzle the sour cream over the nachos. Sprinkle with the green onion and olives and serve immediately.

For the chips:  Preheat oven to 350° F. Spread tortillas on baking sheet and lightly spray with olive oil on both sides. Sprinkle with salt and pepper. Bake for 5-7 minutes. Make them fairly crisp so they hold up as nachos.

To make the pico de gallo: Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours. Stir the pico de gallo before serving.

To make the tofu sour cream: Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days

To make the guacamole: Toss the tomato, onion, cilantro, lemon juice, and 1 1/4 teaspoon of salt in a medium bowl. Let stand for 20 minutes. Mash the avocados in a large bowl. Stir in the tomato mixture. Season the guacamole to taste with more salt, if desired. Transfer the guacamole to a serving bowl and serve. The guacamole will keep for 4 hours, covered tightly and refrigerated. Stir the guacamole again before serving.

Do you think you would try all or some of this healthy nacho recipe? What changes would you make to it?

Robyn