With the Big Game right around the corner, an indulgent meal is inevitable. While we’re all for indulging in the classics – wings, pizza, beer, you name it – swapping in a healthy dish certainly wouldn’t hurt! We scooped up a mouthwatering (and healthy!) take on nachos from the Martha + Marley Spoon collaboration. Here’s what the team behind Marley Spoon had to say!
We’d never say no to nachos for dinner—there’s nothing like the combination of melted cheese, tangy sour cream, crunchy corn chips, and smooth, creamy avocado on top! We wanted to recreate some of those flavors and textures in a healthier version featuring oven baked tortillas, fresh corn and herbs, and a creamy yogurt sauce to bind it all together. Just promise you’ll still get in there with your hands. Cook, relax, and enjoy!
Cooking Time: 35 minutes
Healthy Nachos with Charred Jalapeño Yogurt
– 1 medium red onion (6-8 ounces), thinly sliced
– 1 avocado, cut into 1-inch chunks
– 2 limes, juiced and zested
– 8 oz frozen corn
– 1 green jalapeño (1 ounce)
– 6 white corn tortillas (0.8–1 ounce each)
– ½ ounce fresh cilantro
– ½ ounce fresh mint
– 1 can black beans (15 ounce)
– Greek yogurt (5.3 ounce)
– coarse salt
– olive oil
– freshly ground black pepper
Preheat the broiler with rack in highest position. Juice 1½ limes into a bowl and add in the zest. Add the onions and avocado, and season with ¼ teaspoon salt. Toss to combine and set aside.
Toss the corn with ½ teaspoon oil on a rimmed baking sheet and spread out into a single layer over half of the baking sheet. Cut the jalapeno in half, lengthwise and place cut side down next to the corn. Broil until charred, 5–7 minutes (watch closely as broilers vary in intensity). Transfer jalapeño to a small bowl and tightly cover with plastic wrap. Transfer corn to a small bowl.
Switch the oven’s heat setting to 450ºF. Place tortillas on the rimmed baking sheet and brush both sides with 1 tablespoon oil. Bake (without flipping) until tortillas are dark golden brown, 12–14 minutes (watch closely as tortillas can toast quickly depending on your oven).
Separate the cilantro and mint leaves from their stems, reserving a few sprigs for garnish, and roughly chop the rest. Drain and rinse the black beans. Add corn, beans, chopped herbs, and 2 tablespoons oil to the bowl with the onions; season with salt and pepper.
Peel away the charred outer skin of the jalapeño, discard the skin and stem, and remove seeds for less heat. Finely chop the jalapeño and add as much as you’d like to bowl, depending on your heat preference. Stir in yogurt and 1–3 tablespoons water (should be loose consistency); season with ¼ teaspoon salt and pepper.
Break up tortillas into large chips and place on a platter or 2 plates. Top with corn and black bean salad. Dollop with jalapeño yogurt and garnish with reserved herbs. Cut remaining lime half into wedges and serve on the side for squeezing over.