I love this meal because it’s healthy, satisfying, and comes together so quickly! Plus, Mexican food for the win. Let’s make nachos, shall we?
Origin of Nachos
It’s thought that nachos were first created in 1943 in Piedras Negras, Mexico. A chef named Ignacio Anaya invented the dish from ingredients he had available when a group of customers arrived at the Victory Club restaurant after closing. The original version is believed to have been made from fried corn tortilla wedges, cheese, and jalapeños. You’ll now find nachos with a wide variety of toppings, including beans, salsa, and more. Our inspired kale chip version strays far from the original in terms of ingredients, but is similarly snack-able and delicious!
How to Make Kale Chip Nachos
These nachos are simple, requiring just 7 ingredients and 30 minutes to prepare! The base is kale chips (!!), lightly seasoned with smoky spices and nutritional yeast. Check out my basic recipe for these, which can modified to include any number of flavors or seasoning, like these 30-Minute Cheesy Kale Chips. Next comes pan-fried sweet potatoes – my new favorite way to make sweet potatoes super fast without requiring another pan in the oven (so the kale chips can do their thang). This method allows the potatoes to get crispy on the outside while the inside remains tender, and the whole process takes just 7-8 minutes! Last but not least, simply heat up some cooked black beans and season with cumin and chili powder. I told you we could do this. Healthy nachos for the win. All that’s left is assembly! The beauty of this recipe is that it’s super versatile and can be topped with anything you like. I personally love a little salsa, avocado, and red onion. But you could also make guacamole, throw on some hot sauce, or even add some Saucy Chipotle Tofu, which you can find in our Everyday Cooking Cookbook (under Braised Tofu Tostadas). I hope you all LOVE this recipe! It’s: CrispyFlavorfulFillingHealthyVersatileQuick + Easy& Super delicious This would make the perfect meal when you’re craving something satisfying and healthy but still quick and easy to make. It’s a great entrée, but can also be an appetizer or side on Mexican night. Pair with my Black Bean and Butternut Squash Enchiladas, Chipotle Black Bean Tortilla Soup, Saucy Portobello and Butternut Squash Tacos, Mexican Quinoa Salad Cups with Cilantro Dressing, or our 5-Ingredient Ginger Beer Margaritas. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
