Healthy Nachos
November 2015

By Jess Ferguson RD (SA)

Serves 4 - 6 


Ingredients: 

  • 8 wholegrain tortillas, cut into 8 trianglesHealthy nachos
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 500g very lean mince
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground chilli
  • 500ml reduced sodium beef stock
  • 400g can red kidney beans
  • 2 tablespoons tomato paste
  • 1 cup no-fat Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon lime juice
  • 1 avocado, finely chopped
  • 2 tomatoes, finely chopped
  • 1/2 cup coriander leaves
  • 2/3 cup grated light mozzarella

 

Preparation:

  1. Preheat oven to 200C (180C fan-forced). Lightly spray 2 baking trays with oil. Arrange tortilla triangles in a single layer on trays. Lightly spray with oil. Bake for 5-6 minutes or until golden. Cool on a wire rack.
  2. Meanwhile, heat oil in a large frying pan. Cook onion, stirring, for 5 minutes or until soft. Increase heat to high. Add turkey mince and cook, stirring to break up any lumps, for 3 minutes or until browned. Add ground cumin, coriander and chilli and cook, stirring, for 1 minute. Stir in beef stock, beans and tomato paste and bring to the boil. Gently boil for 10 minutes or until thickened.
  3. Meanwhile, combine yoghurt, garlic, rind and juice in a small bowl. Season. Combine avocado, tomato and coriander in a small bowl.
  4. To serve, arrange tortilla chips on a platter. Spoon over mince mixture. Sprinkle with cheese. Cook under a preheated grill for 1-2 minutes or until cheese melts. Sprinkle with avocado mixture and serve with a dollop of lime yoghurt.


Recipe from http://www.taste.com.au/



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