Who said nachos have to be bad for you? This recipe from Rani Hansen of You Totally Got This proves otherwise. They’re a great way to sneak extra veggies into your kids’ diet, but they also feel like a special treat.
1 1/2 cups corn chips
½ cup grated cheddar cheese
1 cup canned crushed tomatoes
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Pinch chili powder (or more if you like it hot)
1 small red onion
2 cups canned corn kernels
1 cup canned black beans
Fresh cilantro to garnish
1 long red chili to garnish (optional)
¼ cup yogurt (regular or coconut) or sour cream to serve
1. Turn on your broiler.
2. Dice the avocado and red onion, and thinly slice the chili (if using). Set aside.
3. Add the crushed tomatoes, cumin, paprika, garlic powder and chili powder to a small saucepan and place on the stove over medium heat, stirring for 2 minutes or until warmed through.
4. Take the saucepan off the heat and set aside.
5. Place the corn chips in the bottom of a small shallow baking dish and sprinkle with cheese. Place under the broiler until the cheese has melted. This will only take a minute, so keep your eyes peeled.
6. Remove the tray from the grill and top the melted cheese with the nacho sauce before layering on the chopped red onion, corn and black beans. Place the tray back into the oven for 5 minutes or until the ingredients are warmed through.
7. Remove your nachos from the oven and top with avocado, cilantro and chopped chili (if using). Serve with yogurt or sour cream.