Cheese-topped, salsa-layered nachos are undeniably delicious, but you can make this filling and satisfying meal that bit healthier by swapping out some of the corn chips and cheese for some delicious roast vegetables. Check out this recipe—it’s close enough to the original to please all of the family while delivering some excellent vitamins and minerals and a lot less salt and fat.
Ingredients (to serve 4):
- 1 cup of lightly salted corn chips
- 1 head of broccoli
- 1 green pepper
- 1 white onion
- 1 can of black beans
- 1 can of chopped tomatoes
- 1 teaspoon of sugar
- 1/2 cup of cheese
- 2 tablespoons of sour cream
- Jalapeños and cilantro, for topping
- 2 tablespoons of oil
Instructions:
- Finely slice the broccoli and pepper. Using one tablespoon of the oil, coat the vegetables, season with salt and pepper, and then roast in an oven heated to 390 degrees F for 35-40 minutes.
- Meanwhile, finely slice the onion and fry it in the remaining oil. Once softened, add the tinned tomatoes and sugar and stir well.
- After 10 minutes, add the drained beans to the tomatoes. Simmer for a further 10 minutes, then remove from the heat.
- Layer up your dish with the corn chips, roasted vegetables, and beans as you wish, topping with cheese, sour cream, jalapeños and cilantro if liked.
