Nachos, Nachos, Nachos…..

Nachos are everybody’s favorite eats when they are at Mexican restaurants.  Nachos are probably everybody’s favorite eats even at home especially during sporting events like the recent Super Bowl or the upcoming March Madness and Opening Day of Baseball.

You know those nachos that are dripping with cheese and jalapeños with those salty tortilla chips.  Wait, come back don’t run out to buy nachos just yet.  Stay and finish reading and then head over to your kitchen to make homemade nachos because these will blow your mind.  The best part is that they are much lower in calories, fat and contain healthy carbs unlike those that you get at your local Mexican restaurant.

When I chose to drop dairy from my diet one of the first things to go was the cheese dip that Karen use to make and with that nachos essentially became a thing of the past for me.  Not only was I not able to dip the chips into the cheese but there was always a huge dollop of sour cream on top of the chips.  Not being able to remember the last time I had nachos I finally had a huge craving for them and decided to meander my way to my kitchen to make a healthy version of nachos.

Here is the recipe:

Nachos:  Sweet And Purple Potatoes (Vegan) Style

Ingredients: 50g Sweet Potato, 100g Purple Potato, 100g Avocado, 1 Jalapeño Pepper, 1/8c Red Onion, 1/4c Dry Black Beans, 50g Cherry Tomatoes, 30g Red Bell Pepper, 30g Green Bell Pepper, 2 Tbsp Coconut Yogurt, Cilantro, Hot Sauce

Servings: 1

Nutritional Information: 433 calories, 68g Carbs, 16g Fat, 9g Protein, 21g Fiber


  1. Soak beans overnight in water.
  2. Bring pot of water to a boil, add beans and then reduce to simmer and allow to cook for 1-2 hours until soft.
  3. Towards end of cooking of beans pre-heat oven to 450*
  4. Thinly slice sweet and purple potatoes.
  5. Arrange on baking dish and spray with olive or coconut oil cooking spray.  Cook 10 minutes and then flip.
  6. After flipping the potatoes begin assembling guacamole by dicing peppers, red onions and tomatoes and placing in bowl.
  7. De-Seed the avocado and scoop out flesh and place into separate bowl.  Mash avocado with fork and then add in veggies and beans then carefully combine.
  8. Add in hot sauce and chopped cilantro to the guacamole and set aside.  Place pit into center of guacamole to keep fresh while getting potatoes out of oven.
  9. To assemble the plate place guacamole in center and create a divot to place the coconut yogurt.
  10. Spread the sweet potato and purple potato nacho chips around the dip.
  11. Top with more chopped cilantro and serve.

These nachos are a great way to snack responsibly on a lazy Saturday or Sunday afternoon.  They would also make for a great item to bring to a family/friend gathering for Cinco De Mayo.  Really these nachos can be eaten at anytime you want and are so easy to make you will find yourself making them over and over again.

Switch up the nacho ‘chips’ by make kale chips or zucchini chips.  Eggplant chips would probably go very well too.  How about jicama for your nacho chips?  Need that meat texture?  Make tempeh chorizo to add to the top (lightbulb moment right there!)  The possibilities are endless.  Experiment and let me know what you think of these vegan nachos.

What Is Your Favorite Nachos Topping?


Print Friendly

Related posts:


  1. Heather O says:

    You seriously have a gift. Everything you make looks so delicious. I think a cookbook is in your future!
    Heather O recently posted..We are all dying…My Profile

Speak Your Mind


CommentLuv badge

%d bloggers like this: