Most of the time I try to cook and eat wholesome, homemade food. I try to avoid a lot of processed foods, additives and preservatives. But when it comes to stadium food, my will power goes out the door. I’m a sucker for hot dogs, peanuts, nachos, popcorn and pretzels. These things just don’t taste the same at home, good thing.
If you find you’ve indulged in too much stadium food, here’s a healthy version of nachos you can make at home and not feel guilty about. The chips are baked, and the other ingredients are wholesome. The recipe can be tailored to your preferences in beans, cheeses, and salsa.
What are your food guilty pleasures?
Black Bean Nachos
adapted from Cooking Light Magazine
makes 4 servings
- 10 (6-inch) corn tortillas, quartered
- Cooking spray
- 2 teaspoons canola oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 garlic clove, minced
- 1 (15-ounce) can black or pinto beans, undrained
- 1/2 cup (2 ounces) crumbled queso fresco, or grated pepper jack or cheddar cheese
- 1/2 cup salsa (bottled or homemade)
- 1/2 cup diced peeled avocado
- 3 tablespoons chopped fresh cilantro
- Preheat oven to 425°.
- Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes.
- While beans simmer, arrange tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp.
- Partially mash bean mixture with back of spoon until slightly thick. Place 10 chips on each of 4 plates. Spoon about bean mixture evenly over tortilla chips on each plate; top each serving equally with cheese, salsa, and avocado. Sprinkle each serving with cilantro.