Nachos are often an absolute killer when it comes to calories, so we have spruced up this all time favourite with not one but two new recipes for both meat-lovers and vegetarians. Now you can have all the taste without the guilt!
Not So Naughty Nachos
Cals per serve: 315 Prep Time: 20mins Cooking Time: 10min Serves: 2
- 1 pieces Wholemeal Mountain Bread (25g)
- 1g Olive Oil Spray
- 1/2 Onion (73g), finely chopped
- 1 Celery Stalk (55g), finely chopped
- 1 cloves Garlic (3g), crushed
- 1/2 teaspoons Chilli Powder (1g)
- 100g Lean Beef Mince
- 100g Canned Lentils, rinsed & drained
- 1/2 x 400g cans Diced Tomato (200g)
- 1 Tomato (167g), chopped
- 80g Avocado, chopped
- 1/4 cups Coriander Leaves (10g)
- 1 tablespoons Extra Light Sour Cream (20g)
- 1 tablespoons Parmesan Cheese (7g), finely grated
- Preheat oven to 180°C. Cut bread into triangles and place onto a baking tray. Bake for 5 minutes or until crisp and lightly golden.
- Meanwhile, lightly spray a frying pan with oil and heat over medium heat. Add onion and celery. Cook, stirring often, for 5 minutes or until soft. Add garlic and chilli powder and cook, stirring, for seconds.
- Add beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in lentils and canned tomatoes. Bring to the boil, reduce heat to medium-low and simmer for 8 minutes or until liquid has reduced and thickened.
- Combine the fresh tomato, avocado and coriander in a bowl.
- To assemble, arrange mountain bread crisps on plates and top with beef mixture, salsa and sour cream. Sprinkle with parmesan to serve.
- Make extra beef mixture to store in the freezer, or to reheat for lunch the next day with a side salad.
Bean Nachos With Chilli Guacamole
Cals per serve: 331 Prep Time: 25mins Cooking Time: 15min Serves: 2
- Olive oil spray
- 1 medium onion (89g), finely chopped
- 1 medium red capsicum (92g), diced
- 1 punnet cherry tomatoes (250g)
- 1 400g can canned red kidney beans, drained (280g)
- 1/4 cup fresh coriander (4g), chopped
- 2 slices wholemeal mountain bread (50g)
- 40g avocado, mashed
- 1 medium red chilli (10g), finely chopped
- 2 tbsp extra light sour cream (40g)
- Preheat oven to 180C.
- Spray a large non-stick saucepan or frying pan with oil and heat over medium heat. Add the onion and capsicum. Cook, stirring often, for 4-5 minutes or until soft. Add the tomatoes and cook, stirring occasionally, for 4-5 minutes or until soft. Squash with the back of a spoon. Add the beans and 125ml (1/2 cup) water. Bring to the boil. Reduce heat to medium-low. Simmer for 6-8 minutes or until thickens. Stir in the coriander. Season with pepper.
- Meanwhile, place the bread slices on top of each other. Use kitchen scissors or a sharp knife to cut into 4 strips down the middle. Stack the strips and cut into 4 squares. Cut each stack of squares in half diagonally to make triangles. Spread out on large baking trays lined with non-stick baking paper. Bake in oven for 5 minutes or until pale golden and crisp.
- Combine the avocado and chilli if using in a small bowl.
- Divide the chips between serving plates. Top with the bean mixture, avocado and sour cream.
- Arrange the chips around the edge of a plate, leaving a small cavity in the middle for the bean mixture. This will prevent the chips from going soggy.
- The bean mix will freeze well, so why not make this in bulk and put some portions in the freezer for those days when you just don’t have time…