Nutritious Nachos: Yummy Ideas Everyone Will Love

Nachos are a classic favorite for fall gatherings, sports parties, game nights and cozy weekends, but traditional versions can quickly become overloaded with oversized portions, excess sodium, unhealthy fats and highly processed ingredients. To make nachos a healthier option, consider making a few simple changes that balance favorite toppings with nutrient-dense ingredients.

“It can be tempting to cover everything in cheese or really pile on the meat, but you can actually dial down these indulgent elements and add so much flavor in healthier ways,” says James Rayner, senior editorial manager of FoodFaithFitness, an online resource for simple and healthy recipe ideas.

Traditionally, nachos are served as an appetizer, but they can easily be elevated to main meal status. Cumin-spiced mushroom and walnut vegan nachos, chicken nachos with zesty Greek yogurt crema, sheet pan sweet potatoes and black beans, or Mediterranean-based whole-grain pita chips with smashed garbanzos and feta are only a few inspiring examples.

 

Mouthwatering Upgrades

Dan Whalen, a lifelong enthusiast for this popular comfort food, authored the cookbook Nachos for Dinner: Surprising Sheet Pan Meals the Whole Family Will Love. “What I love about nachos is that you can make them with leftovers. Just open your fridge and find a combo of things,” he says. It all begins with a chip base, protein source, colorful vegetables and fiber-rich toppings such as avocado, fire-roasted tomatoes, fresh salsas, homemade slaws, pickled onions, tangy citrus splashes or fresh chiles.

Whalen, also a food blogger and the founder of the online recipe hub The Food in My Beard, reminds us that switching things up doesn’t require eliminating our favorite fixings. “One secret to using indulgent toppings is to make sure everything is chopped up small,” he explains. “You always want to do this anyway, so each chip can hold a mix of all the different ingredients. Doing this with more indulgent nacho toppings allows you to use less but still feel like it is prevalent in the overall dish.”

Steak or pulled pork lovers can opt for shredded leaner cuts, while seasoned, sautéed ground turkey or chicken breast serves as an excellent substitute for ground beef. Vegans can enjoy meaty textures with sautéed, crumbled tempeh or tofu. And everyone can enjoy the flavorful, hearty protein provided by pinto, black or red kidney beans. Rayner notes, “Whatever protein you’re going for, don’t forget to add plenty of seasoning. You can also try toasted pepitas [pumpkin seeds] or crushed almonds for added taste and texture.”

Whalen suggests upgrading the chips, explaining, “Using crispy plantain chips cuts out the extra carbs and fat in traditional tortilla chips. You can even use dehydrated or baked plantains instead of fried.”

 

Ethnic Inspirations

Although traditionally Tex-Mex, nachos can be most exciting with creative variation. For Rayner, the use of Indian spices can tantalize taste buds and broaden the possibilities. “Think generously spiced tandoori chicken with red onion, cilantro and a creamy sauce made from Greek yogurt and mint,” muses the editor. He also favors the idea of a deconstructed Greek gyro with “thinly sliced lamb or beef, charred bell peppers, chopped herbs and a garlicky Greek yogurt drizzle to finish.”

Whalen embraces Italian flavors, recreating a loaded sandwich. “I use all the typical meats, and when it comes out of the oven, I add a ‘salad’ of romaine lettuce, roasted red peppers and pepperoncini.”

Drizzling punchy sauces such as sweet yet savory Mexican chamoy made from pickled apricots, plums or mangoes, or bright and spicy Middle Eastern green shatta can add an exhilarating element to any nacho dish.

 

Assembly Tips

For optimal tortilla nachos every time, Rayner recommends briefly toasting the chips in the oven for two to three minutes to unlock nutty flavors and enhance the crunch. “After that, layer your toppings. Veggies can release a lot of moisture, so scatter your protein over your chip base first, then cheese and vegetables afterward. Repeat the layers if you want to go all out.”

 

Maya Whitman is a frequent writer for Natural Awakenings.

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