How to make HEALTHY nachos: Nutritionist spills her secret recipe for a nourishing zesty Mexican bowl
A leading nutritionist has shared her favourite healthy nachos bowl as a quick and easy weeknight dinner option.
Jessica Sepel, the brains behind multi-million dollar Australian vitamin empire, JS Health, combined her two favourite things - Mexican and nourish bowls - together for the delicious dish.
'It's zesty, creamy, spicy and fresh all at once, plus loaded with protein, fibre and good fats,' Jessica said.
'To make it vegan-friendly, use plant-based substitutes for yoghurt and cheese, or simply omit them.'
Recipe: How to make Jessica Sepel's Nachos Nourish Bowls
2 tsp extra virgin olive oil
¼ red onion, diced
1 garlic clove, crushed
2 tsp cumin powder
2 tsp sweet paprika
1 400g tin black beans, rinsed & drained
1 head cos lettuce, shredded
2 handfuls corn chips
½ cup corn kernels, we used frozen
½ avocado, smashed
3 tbsp Greek yoghurt, optional, or coconut yoghurt for dairy-free
40g (1.4oz) cheddar cheese, grated, omit for dairy-free
6 jalapeno slices
1. Heat the extra virgin olive oil in a non-stick pan over a medium high heat. Add the red onion, garlic, cumin and sweet paprika and sauté for 2-3 minutes or until the onion has softened.
2. Add the black beans to the pan with a splash of water. Season with sea salt and black pepper. Sauté for a further 3-4 minutes.
3. To make the salsa, combine all of the ingredients in small bowl and stir to combine. Season with sea salt and black pepper.
4. To assemble your nacho bowl, arrange the shredded cos lettuce and corn chips across the base of 2 serving bowls. Add the bean mix, corn kernels and salsa. Top with smashed avocado, Greek yoghurt, cheddar cheese and jalapeno slices.
To begin, Jess heats extra virgin olive oil in a non-stick pan over a medium high heat and adds red onion, garlic, cumin and sweet paprika before sautéing them for two to three minutes.
She then adds black beans to the pan with a splash of water, seasons with sea salt and black pepper and sautés for a further three to four minutes.
To make the salsa, Jess combines all of the ingredients in small bowl and stirs to combine before seasoning the tasty mix with sea salt and black pepper.
Once ready to assemble, she arranges the shredded cos lettuce and corn chips across the base of two serving bowls then adds the bean mix, corn kernels and salsa.
To finish, she tops with smashed avocado, Greek yoghurt, cheddar cheese and jalapeno slices.
Since the launch of her vitamins in 2019, Jessica's JSHealth has gone from strength to strength and she has thousands of loyal fans who follow her for her tasty recipe ideas and simple health advice.
Today, a JSHealth product sells somewhere in the world every 27 seconds, Jessica's vitamin range is the second most popular stocked in Australian pharmacies and there are more than 25,000 independent glowing reviews for her products online.
'Every single product has come about through an issue that's been raised within the community. I've always been more gratified by customer reviews and personal stories more than by hitting KPIs and making millions,' she told FEMAIL.
'While it's obviously great to financially reach a certain level of success, I'm more interested in empowering women and creating a safe space for women to learn more about nutrition and health.'