Baked nachos

Nachos! These delicious nachos are filled with flavours, textures and have a healthy twist. We replaced the traditional fried corn chips with baked corn tortilla and the sour cream with greek yogurt. The spiced black beans with the coconut & mango hot sauce make these nachos outstanding. Addtional colour is added to these nacho as they are served on a bed of romaine lettuce. Ready within 20 minutes, these nachos will quickly become a family favourite. 

You will Need

Preparation

1

Setup & cut the corn tortilla: Pre-heat the oven to 350F. 

Cut the corn tortilla into chip sized wedges.

2

Bake the chips: Place the corn tortilla in 1 layer on a lined baking sheet. Season with salt. Cook 6 minutes, flip the chips and bake an additional 6 to 9 minutes.

3

Cook the onion & black beans: Cut the onion in small dices.
Reserve some
onion to garnish the nachos.
In an oiled pan cook the onions 5 minutes. Add the black beans and adobo spices. Heat through stiring regularly. Add water 1 tbsp at a time if needed.

Zesty tip: If you prefer a refried bean texture: Mash the black beans with a fork adding water 1 tbsp at a time.

4

Bake the nachos: Shred the cheddar.

On the baking sheet you baked the corn chips, add the black beans, reserved onion and the cheddar. Bake 10 minutes to melt the cheddar. 

5

Cut the cilantro & hot pepperthe nachos: Separate the cilantro leaves. Thinly slice the hot pepper*.

*Note: If you prefer the nachos mild, skip the hot pepper or remove the seeds.  

6

Garnish the nachos: Serve on a bed of romaine.
Garnish the nachos with cilantro, hot pepper*,  greek yogurt and coconut & mango hot sauce*.

*Note: If you prefer the nachos mild, skip the hot sauce and the hot pepper.

What's in my kit?

2 portions

4 portions

6 portions

black beans

200 gr

400 gr

600 gr

Adobo spice

200 gr

400 gr

600 gr

hot pepper

1

1

2

coconut & mango hot sauce

1 tbsp

2 tbsp

3 tbsp

cilantro

3 gr

6 gr

9 gr

onion

1

1

1

corn taco

8

16

18

greek yogurt

1/3 cup

2/3 cup

1 cup

cheddar

50 gr

100 gr

150 gr

romaine lettuce

100 gr

200 gr

300 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

Corn
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision.

 

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences.

The greek yogurt is a great sauce for kids as it is not spicy. For kids, you can skip the coconut & mango hot sauce as well as the hot pepper. 

Kids can help assemble and garnish the nachos.

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR¬†
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $14.62

sterling vintner;s pinot noir

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol:
13.5%
Price (SLGA): $15.69

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information