Nachos with Avocado Cream

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Average: 5 (1 vote)
(1 vote)
Nachos with Avocado Cream

Nachos with Avocado Cream - Finger food at its best with many healthy ingredients.

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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
30
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie30 kcal(1 %)
Protein1 g(1 %)
Fat1 g(1 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate6 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium89 mg(2 %)
Calcium6 mg(1 %)
Magnesium8 mg(3 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.5 g
Uric acid6 mg
Cholesterol1 mg

Ingredients

for
32
Ingredients
1 scallion
6 ounces Kidney beans (Drained, canned)
4 ounces Corn (Drained, canned)
1 Beefsteak tomato
5 tablespoons lemon juice
salt
peppers
½ teaspoon sugar
1 generous pinch Mustard
1 dash Sambal oelek
1 green chile pepper
1 garlic
1 ripe Avocado
1 tablespoon cream cheese
1 tablespoon Lime juice
white peppers
32 round Tortilla chip
How healthy are the main ingredients?
Kidney beansCorncream cheesesugarMustardsalt

Preparation steps

1.

For the salsa, rinse and trim the scallion. Finely dice the white parts, and thinly slice the green parts. Reserve half of the greens for garnish.

2.

Add the beans to a colander, rinse under cold water, and drain. Drain the corn also. Blanch the tomatoes in boiling water. Remove from the water and peel. Finely dice the tomatoes.

3.

Mix the lemon juice, sugar, and mustard with the sambal oelek. Season to taste with salt and pepper. Mix with the scallions, beans, corn, and tomato. Set aside and let rest for 30 minutes.

4.

For the avocado cream, rinse, trim, and finely dice the chili. Peel and finely chop the garlic. Halve the avocado lenghtwise, remove the seed, and remove the flesh from the shell.

5.

Puree the avocado, garlic, chili, cream cheese, and lime juice in a blender. Season to taste with salt and white pepper. 

6.

Top the tortilla chips with the avocado cream and the salsa. Garnish with the reserved scallions, and serve.