Whether you're gearing up for the big game or planning a get together with friends, ER physician Dr. Travis Stork's delicious and healthy recipe for nachos will have your guests — and your waistline — cheering.
Ingredients
Base:
- 100 percent corn chips
- Finely shredded romaine lettuce
- Southwestern-Style Black Bean Dip (recipe below)
Add-ons:
- Diced avocado or Classic Guacamole (recipe below)
- Finely chopped seeded tomatoes or Simply Tomato Salsa (recipe below)
- Plain Greek yogurt in place of sour cream
- Shredded cheese of your choice
- Finely chopped scallions or chives
Directions:
- Arrange corn chips on a serving platter. Add a layer of lettuce and top with a spoonful of black bean dip. Finish with your choice of add-ons and serve.
Southwestern-Style Black Bean Dip
Ingredients:
- 1 (15-oz) can no-salt-added black beans, drained and rinsed
- ½ small red onion, chopped
- 2 tablespoons Simply Tomato Salsa or jarred salsa (optional)
- 2 garlic cloves, chopped
- ½ to 1 small jalapeño chili pepper (optional)
- ½ small bunch fresh cilantro, including stems, chopped (Save a few leaves for garnish, if you like.)
- 2 tablespoons fresh lime juice, or to taste
- 2 tablespoons plain Greek yogurt
- 1 teaspoon honey (optional)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cayenne
- ½ teaspoon salt, or to taste
Instructions:
- In a food processor, combine all the ingredients and process until smooth or with a few chunks remaining, if you like. Taste and adjust the seasonings with more lime juice and/or salt, if needed. If the dip is too thick, add a little more yogurt or some water, about 1 tablespoon at a time, until your desired consistency is reached.
- Transfer to a bowl and serve immediately, garnish with the leftover cilantro if you like, or transfer to a container, cover, and refrigerate until you’re ready to serve.
Variation:
- Smoky Black Bean Dip: Omit the jalapeño and add ½ teaspoon smoked paprika or ½ teaspoon of ground chipotle
Simply Tomato Salsa
Ingredients:
- 1 ½ pounds plum tomatoes (6 to 8), cored, cut in half, seeded, and cut into ¼-inch pieces
- ½ medium red onion, minced
- 1 jalapeno chili, seeded and minced
- 1 garlic clove, minced
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, or to taste
- Salt, to taste
Instructions:
- In a large bowl, combine all the ingredients; if you have the time, let stand for 10 minutes to allow the flavors to come together before serving. The salsa will keep for up to 3 days in the refrigerator.
Classic Guacamole
Ingredients:
- 3 medium to large ripe avocados
- ½ medium white or red onion, finely chopped
- 1 medium tomato, cored, seeded and finely chopped
- ½ to 1 jalapeno chili, to taste
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice, or to taste
- ¼ teaspoon salt, or to taste
Instructions:
- Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Whisk them with a fork or mash with a potato masher to your desired texture, mixing in the remaining ingredients as you go.
- Cover with plastic wrap, placing it directly on the surface of the guacamole, and refrigerate until serving time.
Source: The Doctor's Diet Cookbook by Travis Stork, M.D. Copyright © 2014. Click here to purchase a copy.
The Doctor's Diet and The Doctor's Diet Cookbook are published by Bird Street Books, Inc., which is owned by The Doctors' executive producer.
Related:
- Learn more about Dr. Travis' The Doctor's Diet and The Doctor's Diet Cookbook .
- Dr. Travis' Spaghetti and Meatballs recipe
- Dr. Travis' Quick Fix Lasagna recipe
