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 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.
“I make extra beef mixture to store in the freezer, or to reheat for lunch the next day with a side salad.”
- Get access to over 900 recipes with 12WBT. Find out more.
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…