Healthy Bean & Cheese Nacho Recipe

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Bean and cheese nachos aren't inherently unhealthy - they're just often made that way. Get a recipe for healthy bean and cheese nachos with help from a body and life stylist in this free video clip.

Part of the Video Series: iCookNaked: Healthy Snacks
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Video Transcript

Hi, I’m Rosie Battista with Now, of course, I’m not really naked, but I am going to show you how to cook naked, and that means using food in its most natural form. So, today we’re making a healthy version of cheese nachos. So, what we’re going to start with is these tortillas that are sprouted grains. So, the only ingredients in them is all kinds of sprouted grains, and that’s it. So, what we’re going to do first is take a little bit of coconut oil, which is an amazing healthy fat for you, contrary to popular belief. And normally, I would have a little brush where I would brush it on, but since I can’t find my brush, we’re going to make due with something else. So, in case you don’t have a kitchen brush, you can use a clean paper towel and just kind of dip in the oil and rub it onto the tortilla. And then, we’re going to put them in a stack and we’re going to cut them first in half, in half again. And, depending on the size that you want your chips, I like to do it one more time. And, we have just made some great chips. So, now I’m going to bake these until they get crispy. Single layer on your baking sheet. Then, we’ll take a little Himalayan sea salt, and we’ll just sprinkle it on top. So, we’re going to bake these at 350 for about 10 minutes, until they get crispy. So, this is a really simple bean dip. I took a can of black beans, rinsed and drained. Always want to look at the side of your beans and read the ingredients to make sure that beans and water are the only thing in that can. Then, I have a can of diced fire roasted tomatoes, and I like this organic brand that, literally, the only ingredients are tomatoes and spices. So, we have that. And, we’re just using one bowl to mix, so it makes it even easier. Then, I have a half a cup of frozen corn, and I’m going to sprinkle a little cilantro flakes. If you have fresh cilantro, it’s even better – I just don’t have it right now. And, this is a little cumin. I like the Indian flavor on my beans. Gorgeous! This cheese is soy-free, dairy-free, lactose-free, and it really melts awesome, so that’s what I’m using. And, we’re just going to put that on top and mix it in a little bit, and we’re going to bake this until the cheese melts on top, and it’s all warm. And, this is going to be so good! This looks really yummy! This was so simple, and look at how amazing the chips came! Awesome! So, we can just put them in a bowl, we can layer them around there, whichever you prefer. Nice and crispy chips, nice melted cheese on top of our beans, all healthy and great for you. So, here you have an amazing bean dip that you don’t have to feel guilty about eating because you have the beans with the fiber, the tomatoes with the lycopene. It’s all good, and it’s all naked, and it’s great for your body. I’m Rosie Battista from Ciao for now, while I chow on this.


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