Healthy nachos
<p>Nachos are the perfect snack for a lazy Sunday in front of the telly, but let’s face it, it’s not the healthiest treat! These lighter nachos will satisfy your craving for a Mexican snack without making you feel guilty afterwards.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>5 soft corn tortillas</li>
<li>1 ½ tsp. vegetable oil</li>
<li>1 jalapeno chilli, seeds removed and cut into thin strips</li>
<li>100g mozzarella, grated</li>
<li>2 tbsp. low fat sour cream</li>
<li>½ small pack coriander leaves, chopped</li>
</ul>
<p><em>For the guacamole</em></p>
<ul>
<li>2 ripe medium avocados, stone removed and chopped</li>
<li>1 tbsp. lime juice</li>
<li>2 spring onions, trimmed and finely chopped</li>
<li>2 tbsp. chopped coriander</li>
<li>A couple of drops tabasco sauce</li>
</ul>
<p><em>For the beans</em></p>
<ul>
<li>400g can red kidney beans, drained and rinsed</li>
<li>1 clove garlic, crushed</li>
<li>¼ chilli powder</li>
<li>¼ tsp. ground cumin</li>
</ul>
<p><em>For the tomato salsa</em></p>
<ul>
<li>4 tomatoes, seeds removed and finely chopped</li>
<li>¼ small red onion, finely chopped</li>
<li>1 clove garlic, finely chopped</li>
<li>1 tbsp. lime juice</li>
<li>1 tsp. vegetable oil</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 190°C.</li>
<li>Brush both sides of each tortilla with oil before cutting into 12 pieces per tortilla. Place the pieces on baking paper and bake for 10 minutes or until crispy and golden, then remove.</li>
<li>Turn oven up to 200°C.</li>
<li>Mash the avocado in a bowl, keeping some of the texture. Add lime juice, spring onion, coriander, tabasco and salt and pepper, to taste.</li>
<li>Add the beans into another bowl with the garlic, chilli and cumin powders, mash with a fork and then add 2 tbsp. water to make a rough mash. Add salt and pepper, to taste.</li>
<li>In a separate bowl, mix tomatoes, onion, garlic, lime juice and oil, seasoning with salt and pepper.</li>
<li>10 minutes before serving, place the tortilla chips on a lined baking tray and spoon the beans, then the salsa, then scatter the jalapeno chilli and mozzarella. Bake for 4 to 5 minutes or until warm and the cheese has melted.</li>
<li>Remove from the oven, spoon over sour cream, scatter coriander, and serve immediately with guacamole on the side.</li>
</ol>
<p>Do you have a healthy spin on an old favourite? Tell us about it in the comment section below.</p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>
<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/"><strong><em><span style="text-decoration: underline;">Mexican bean soup</span></em></strong></a></p>
<p><a href="/lifestyle/food-wine/2016/01/chicken-fajitas/"><strong><em><span style="text-decoration: underline;">Chicken Fajitas</span></em></strong></a></p>
<p><a href="/lifestyle/food-wine/2016/04/salsa-verde/"><span style="text-decoration: underline;"><em><strong>Salsa verde</strong></em></span></a></p>
