Nachos with fresh avocado. SO GOOD. And made a bit more healthy. Try some dairy free substitutes that do not sacrifice flavor and the cheesy, yumminess we all need in our nachos. These nachos are the perfect winter snack!
If you want to avoid dairy, here are some dairy free cheeses we recommend:
Daiya makes a good grated cheddar that is dairy free and pretty available at grocery stores. It doesn’t melt exactly like regular cheese but it does get melty!
Kite Hill makes a creamy dairy cream cheese that is good, especially when mixed in with other foods like these nachos.
#anticancermethod tip:
Avocados 🥑 have lots of photochemicals, vitamins, minerals, and healthy monounsaturated fats, helping with blood sugar levels, lowering LDL but raising the good HDL cholesterol levels. Diets high in monounsaturated fats are linked with decrease rates in cancers like prostate, colon, stomach, pancreatic, and cervical cancer. Avocados add a ton to your nacho game!
Nachos with fresh avocado
Ingredients
- 4 oz cream cheese
- 1/3 cup mayo
- 1/4 cup sour cream
- 2 scallions, chopped
- 1 can diced green chiles
- salt and pepper to taste
- 1 lime, juice and zest grated
- 1 15 oz. can rinsed black beans, rinsed.
- 1 bag of chips
- 8 oz grated cheddar
- 4 oz pickled jalapeños, diced
- 1 cup finely chopped tomato
- 1 small onion, minced
- 1 avocado, diced
- 1/3 cup cilantro, minced
Instructions
- Heat oven to 350 degrees Fahrenheit.
- In bowl, mix cream cheese, mayo, sour cream, chiles, scallions, zest of lime, and S&P.
- Place chips on baking sheet. Spoon the above mixture onto chips, spread out in large dollops. Spread black beans and diced jalapeños evenly over chips. Sprinkle chips with grated cheddar cheese. Bake 20-30 minutes.
- In bowl, mix tomatoes, onion, avocado, cilantro, and lime juice.
- Once cheese melted on chips, spread the tomato mixture atop hot chips and enjoy!