Super Bowl Recipe: Spicy Meatless Nachos


By Dane Feldman

MetLife Stadium is the host of Super Bowl XLVIII. Photo by Dane Feldman.

Super Bowl XLVIII is just two days away, which means it’s time to start gearing up for the parties. Whether you’re hosting or just attending, no Super Bowl gathering is complete without nachos. Personally, I like mine with loads of beef, but in order to please various guests and their eating habits it seems it’s best to go meatless. There’s plenty going on here so you won’t notice the absence.

What you’ll need:
1 bag lime-flavored tortilla chips
3 Campari tomatoes, diced
1/2 large Spanish onion, diced
1 cup black beans, drained and rinsed
1 tbsp olive oil
1/2 cup reduced fat shredded Mexican cheese
Juice from 1 lime
3 tbsp plain Greek yogurt
1/2 large avocado
1/4 cup cilantro
Mango habanero sauce

Preheat the oven to 350.

Heat the olive oil in a pan. Saute the onions and beans until the onions are translucent.

Cover a large cookie sheet with tortilla chips. Top with the beans, onions, tomatoes, and cheese. Bake for 15 minutes or until the cheese melts and the chips are lightly browned.

While the nachos bake, put the lime juice, yogurt, avocado, and cilantro in a food processor. Pulse until smooth and set aside in a bowl.

When the nachos are finished baking, spoon the avocado yogurt sauce over the top and add habanero mango sauce to taste before serving.