Healthier Nachos for Super Bowl Snacking

by Robyn Wright on January 21, 2014

in Food

HEALTHIER NACHOS: Better with Cheddar Nachos with Pico De Gallo, Guacamole and Tofu Sour Cream

The Super Bowl is coming up and there will be lots of eating happening. The problem is that most of the food we are used to preparing is not so healthy. Nachos are always a favorite, but there are things that you can do to make them a bit healthier and chances are most folks are not even going to know because they will still taste delicious! The folks at came up with this great version.

What I have learned about making recipes healthier is that you have to replace that flavor that normally comes from a lot of fat with other very flavorful ingredients. Texture is also key in making healthier versions of recipes taste great.

The healthier nachos here still have cheese, but not that cheese sauce, which yes tastes good but is not good for you. Use a good cheese when making this – something with a lot of flavor! The use of all the fresh veggies will also boost the flavor up and add a lot of texture. Even the appearance of these nachos with all of the bright colors makes them more appetizing.

I would use whole wheat tortillas to make the chips, it is just another bit that can be healthier. Also, if you feel like you need meat of some sort on this you might actually try using something like the soy crumbles – just add some dry seasonings for flavor and a little salsa to it even and heat through. Most people will just think it is ground beef!

Better with Cheddar Nachos with Pico De Gallo, Guacamole and Tofu Sour Cream


  • Homemade tortilla chips (recipe below)
  • 1/3 cup freshly grated cheddar cheese
  • 1/2 cup black beans, warmed
  • 1/4 cup pico de gallo (recipe below)
  • 1/4 cup guacamole (recipe below)
  • 2 tablespoons tofu sour cream (recipe below)
  • 1 green onion, thinly sliced
  • 1/4 cup sliced olives

Homemade Tortilla Chips

  • 12 6″ whole wheat tortillas, cut into triangles
  • Olive oil cooking spray
  • Sea salt
  • Freshly ground black pepper

Pico de Gallo

  • 2 cups diced ripe tomatoes (approximately 2 large tomatoes)
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño chili (ribs and seeds removed), finely chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sea salt

Tofu Sour Cream

  • 1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu)
  • 1 1/2 tablespoon umeboshi vinegar (available in Asian markets and health food stores)
  • 1 tablespoon olive oil
  • 1 teaspoon dry mustard (available in the spice aisle of grocery stores, also called ground mustard.)
  • 1/4 teaspoon minced garlic
  • 1 teaspoon dried dill


  • 1 small tomato, seeded and finely diced
  • 1/2 small white onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice (approximately 1 lemon)
  • 1 1/4 teaspoons sea salt, plus more for seasoning
  • 4 ripe avocados, peeled, pitted and coarsely chopped

Directions to Make the Nachos

Arrange the warm tortilla chips over a large platter. Sprinkle cheese over the chips. Spoon the beans over the cheese. Spoon the pico de gallo over the beans. Spoon the guacamole atop the nachos. Drizzle the sour cream over the nachos. Sprinkle with the green onion and olives and serve immediately.

For the chips:  Preheat oven to 350° F. Spread tortillas on baking sheet and lightly spray with olive oil on both sides. Sprinkle with salt and pepper. Bake for 5-7 minutes. Make them fairly crisp so they hold up as nachos.

To make the pico de gallo: Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours. Stir the pico de gallo before serving.

To make the tofu sour cream: Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days

To make the guacamole: Toss the tomato, onion, cilantro, lemon juice, and 1 1/4 teaspoon of salt in a medium bowl. Let stand for 20 minutes. Mash the avocados in a large bowl. Stir in the tomato mixture. Season the guacamole to taste with more salt, if desired. Transfer the guacamole to a serving bowl and serve. The guacamole will keep for 4 hours, covered tightly and refrigerated. Stir the guacamole again before serving.

Do you think you would try all or some of this healthy nacho recipe? What changes would you make to it?


© 2014, Robyn Wright. All rights reserved.

Comments on this entry are closed.


1 Eileen Richter January 22, 2014 at 3:36 am

It sounds like a lot of different items we dont’ usually use but I would like to try it to do a comparison. Getting the oils and acidic foods out of my life (and stomach) has more to do with other health things and not weight “health” most women (especially) push for this time of year. I just want healthy, safe and tasty. Love avocados, olives, black beans and most of the rest. Fresh ingredients make a huge difference too. Thanks for the recipe Robyn!

2 Robyn Wright January 28, 2014 at 2:34 pm

You are so right Eileen – the health part, not just the weight part, is so important! The fresh ingredients too make such a difference in flavor – people just do not realize that enough.

3 Robin January 22, 2014 at 7:23 am

I usually avoid nachos, because they can be such a calorie disaster, so it would be nice to indulge in this healthier version. I would probably leave off the sour cream, because I think they would have enough flavor with just guacamole and cheese and salsa on top. Thanks for sharing!

4 Robyn Wright January 28, 2014 at 2:36 pm

That is something I love about nachos too that you can leave off, or add, anything you like to suit your tastes.

5 Ravzie January 22, 2014 at 12:08 pm

I love nachos and just have to try to keep the toppings down. But I love cheese the most, so there you have it.

6 Robyn Wright January 28, 2014 at 2:37 pm

We all love cheese :-) I find that using more pugent hard cheeses gives me that cheesy flavor with less fat on a lot of recipes.

7 mail4rosey January 23, 2014 at 10:56 am

Those look yummy delicious. I haven’t had nachos in a good long while, I’m way overdue!

8 Robyn Wright January 28, 2014 at 2:37 pm

Well be sure to let me know if you try these!

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