Nacho Bowls (Low Fat)
Recipe: #23866
May 28, 2016
Categories: Beans, Avocado, Tomato, Mexican, Brunch Oven Bake, High Fiber, Vegetarian, Fresh Tomatoes, Canned Tomatoes, Vegetarian Dinner, Mexican Dinner, more
"From Recipe+ magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (453.6 g)
- Calories 604.2
- Total Fat - 11.9 g
- Saturated Fat - 4 g
- Cholesterol - 14.3 mg
- Sodium - 335 mg
- Total Carbohydrate - 95.3 g
- Dietary Fiber - 33.2 g
- Sugars - 10.3 g
- Protein - 36.3 g
- Calcium - 418.5 mg
- Iron - 10.4 mg
- Vitamin C - 49.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Line 2 oven tray with baking paper and arrange tortilla wedges in a single layer on the trays and spray lightly with oil and sprinkle with seasoning and bake for 6 minutes or until crisp and golden and set aside to cool.
Step 3
Meanwhile, heat a large non-stick frying pan over high heat and spray with oil and cook capsicum and half the onion for 3 minutes or until slightly charred and then add chill and extra seasoning and cook for 30 seconds or until fragrant and now stir in canned tomatoes and beans, bring to a simmer and simmer uncovered over medium heat for 5 minutes or until thickened.
Step 4
To make salsa, combine fresh tomato, avocado, mint juice and remaining onion in a bowl and season to taste.
Step 5
Divide tortilla wedges among 4 ovenproof bowls and sprinkle with cheese and then bake for 4 minutes or until cheese melts.
Step 6
Top nacho bowls with bean mixture and salsa and garnish with extra mint and serve with lime wedges or cheeks.
Tips
- Cooking oil spray
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for reduced-fat tortillas when making Nacho Bowls to reduce the fat content of the dish.
- When picking a lime for the recipe, make sure it is heavy for its size as this indicates it is juicy.
- Substitute the tortillas with whole-wheat pita bread. The benefit of this substitution is that it will provide more fiber and complex carbohydrates, making it a healthier option than the tortillas.
- Substitute the low-fat cheddar cheese with vegan cheese. The benefit of this substitution is that it will make the recipe vegan-friendly and reduce the fat content of the dish.
Vegetarian Nacho Bowls Substitute the kidney beans with black beans and omit the Cajun seasoning.
Mexican Rice - A delicious side dish to accompany the nacho bowls, Mexican rice is a quick and easy recipe that can be made with simple ingredients like cooked rice, diced tomatoes, onions, garlic, and spices. It adds a delicious flavor and texture to the nacho bowls and is a great way to add a little extra nutrition to the meal.
Black Bean Salad: This fresh and flavorful black bean salad is a great accompaniment to the nacho bowls. It is packed with protein and fiber, making it a nutritious and filling side dish. The combination of black beans, tomatoes, onions, and cilantro gives it a delicious flavor and texture. It also adds a nice crunch to the meal and can be easily customized to suit any taste.
FAQ
Q: What kind of cheese should I use for the nacho bowls?
A: For this recipe, you should use low-fat cheddar cheese, shredded.
Q: How long should I bake the nacho bowls for?
A: The nacho bowls should be baked for 15-20 minutes or until the cheese is melted and bubbly.
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Fun facts:
The combination of Mexican and Cajun flavors in this Nacho Bowl recipe is a tribute to the vibrant culture of Louisiana. This dish is a great way to experience the unique flavors of the state in a single meal.
The use of avocado in this recipe is a nod to the history of Mexican cuisine. Avocado has been seen in Mexican dishes since the time of the Aztecs, and it is still an important part of Mexican cooking today.