Loaded nachos. What sounds more appetizing than these 2 words? Whether you enjoy them as an appetizer or dinner, they are the best. They are also incredible game-day food. And to be honest with you, nachos are my go-to for the Super Bowl. Nachos can be made with the leftovers you have, are customizable, and are super easy to prep. I hope you will love my version of this popular dish made with blue corn tortilla cheese and entirely plant-based. Let’s get into it!
What is the history behind nachos?
Nachos were made for the first in 1943. According to the story, U.S soldiers’ wives in Texas were shopping near the Mexican border, close to Piedras Negras. They found a restaurant when they got hungry, but unfortunately, it was closed. However, the owner, Ignacio Anaya, whipped something up for them with the restaurant’s leftovers. Nachos were born.
Are nachos healthy?
You can find the 3 essential macronutrients (carbs, proteins, fats) in nachos. Nachos can be healthy when loaded with proteins and vegetables. They are also filling. For example, this nachos recipe is loaded with proteins with the black beans and Charley St. Chorizo. The bell pepper, corn, and tomatoes also add fibers to the dish.
Balance the nachos with some greens, and here you have it, a nutritious, filling meal!
3 tips for cooking the perfect nachos
Yes, nachos are popular, easy to make, and delicious. Yet, they are also easy to mess up. Tired of grabbing a chip with no toppings on it? Done with the soggy chips? Here are my 3 tips to make the perfect nachos.
- Layer the sauce and the chips to ensure that the sauce covers all the chips.
- Add cheese and layer it. Cover the middle of the chips with cheese. This way, you will have a soft center and crispy edges.
- Finish cooking the nachos using the broiler for 2-3 minutes. The chips will be super crispy.
- 4 cups blue corn chips
- 2 cups crushed tomatoes
- 1 tbsp olive oil
- 1 white onion, diced
- 3 garlic cloves
- 1 red bell pepper, chopped
- 1 cup black beans, cooked
- 1 cup corn
- 1 cup CS chorizo (or cooked lentils)
- 1 cup plant-based cheese
- 1 red onion
- 1 chili pepper
- 1 lemon
- 1 tbsp olive oil
- In a bowl, mix olive oil, lemon juice, salt, and pepper. Add your red onion and pepper. Let it pickle for at least 30 minutes.
- Preheat oven to 400F.
- In a pan on medium-high heat, drizzle olive oil. Add onion and garlic, salt, and pepper. Let it caramelize. Add the crushed tomatoes.
- Stir in the beans, corn, chorizo, and bell pepper. Let it cook for 5 minutes.
- On a baking tray, lay parchment paper. Add chips. Layer with the sauce and cheese. Repeat. Finish with a layer of sauce and cheese.
- Bake for 15 minutes. Put your oven on broil for 3 additional minutes.
- Once cooked, top your nachos with pickled onion, cilantro, and any toppings you like.
cals: 523.7 • fat: 20.4g • protein: 14.5g • carbs: 65.3g