The Super Bowl: Some come for the football game, others come for the snacks. I happen to root for the latter category. And if there are healthy snacks to nosh on, it’s even more of a win-win.
Score major points when you put a healthy spin on fan-favorite Super Bowl snacks with these recipes from HelloFresh.
Image credit: HelloFresh
Skillet Chilaquiles with Chipotle, Black Beans & Radishes
Added elements like black beans, fresh tomatoes, and cilantro add fiber and flavor. Plus, who doesn’t love a healthy recipe that still includes sour cream? Serves 4.
6 oz tortilla chips
2 cans black beans
2 cans chipotles in adobo sauce
1 C cheddar cheese
2 bunches cilantro
4 T sour cream
2 T olive oil
- Preheat oven to 400 degrees. Thinly slice the scallions, keeping the white and green parts separate. Halve the tomato, remove, and discard the seeds and white core, then finely dice. Thinly slice the radishes. Coarsely chop the cilantro. Halve the lime. Drain and rinse the black beans.
- Heat 1 teaspoon olive oil in a large pan over medium heat. Add the scallion whites and cook for 30 seconds. Add the black beans, chopped tomato, and 1 teaspoon abodo sauce (more if you like the heat!). Cook for 5 minutes. Season with salt and pepper and set aside.
- In the same pan, mound the tortilla chips. Top with the black bean mixture and sprinkle with cheddar cheese. Bake for 5‐10 minutes, until cheese has melted.
- Meanwhile, toss the radishes and half the cilantro with the juice of half a lime. Season with salt and pepper. HINT: This would be a great time to fry up two egg to top the chilaquiles with, if desired!
- Remove the pan from the oven and top with the radish and cilantro salad. Top with the scallion greens, remaining cilantro, a dollop of sour cream, and a squeeze of lime juice. HINT: If you’re a serious heat‐seeker, add more adobo sauce or even some chopped chipotle pepper on top!
Spiced Turkey Chili with Avocado
Use lean ground turkey to dwindle fat content; the meat and kidney beans make this chili filling yet healthy.
12 oz ground turkey
½ oz cilantro
2 cloves garlic
2 T sour cream
1 t chili powder
1 can kidney beans
1 can diced tomatoes
1 T olive oil
- Finely chop the onion, garlic, and cilantro. Cut the lemon into wedges. Drain and rinse the kidney beans.
- Heat 1 tablespoon of oil in a skillet over medium-high heat and when hot, add the onion, garlic and cook, stirring until fragrant, about 3 minutes. Season with ½ teaspoon salt. Add the turkey and cilantro and cook for about 5 minutes, breaking up the meat with a wooden spoon. Season with another ¼ teaspoon salt.
- Add the tomatoes and the beans. Season with the ancho chile powder. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until thick, about 10 minutes.
- Cube the avocado before serving. Plate the chili in bowls and top with the avocado, a dollop of sour cream, and the remaining cilantro.
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