Thinking forward to the big game this weekend, I knew I had to turn to my friend Serena and her book, The Dude Diet. Flipping through the pages I found many drool worthy, healthyish recipes that are totally game for the Super Bowl. Choosing between all the game day eats was no easy task but nachos are my all time fav, so naturally they won.

The genius invention of these nachos are the baked brown rice tortillas. They baked into super, crispy, crunchy perfection – so you can skip the fried corn chips without even noticing. (Side note: I’m going to making these baked chips for so much more than these nachos!) I’ve also swapped out the chicken the recipe originally called for with beans. Jackfruit would also be a fun option to swap in.  Top these guys with everything you can dream of and call it a day.

A few more words on Serena’s thoughtful (and hilarious book): one, my dude would be thrilled for any of these recipes any day of the week, meaning they are not all squeaky clean. Still, with a few minor tweaks there are a ton I can’t wait to make like… simple shakshuka, quinoa crunch granola, Dude Diet huevos rancheros, sriracha hummus, crispy fish tacos, crispy spiced oven fries, and tons more recipes for the grill!

Check out more of her game day recipes here!

Serves 4
  • 4 brown rice tortillas (Food For Life brand is great)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • Pink Salt
  • 3/4 cup sweet corn kernels (from 1 ear of corn) or frozen if not in season
  • Freshly ground black pepper
  • 1 cup of cooked beans (or about 1/2 can)
  • 1/4 cup barbecue sauce of your choice
  • 1/2 cup of vegan nacho cheese (recipe below)
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup pickled jalapenos, chopped
  • 1/2 cup minced red onion
  • 3 scallions, thinly sliced
  • 1/2 cup fresh cilantro leaves, finely chopped
  • Hot sauce of your choice

Vegan Nacho Cheese

  • 1 1/2 cups cannelini beans
  • 1 carrot, peeled and roughly chopped
  • 3 tablespoons nutritional yeast
  • 1 chipotle in adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Sea salt or pink salt and freshly ground black pepper, to taste

To make the nacho cheese: Combine all ingredients in a hi-speed blender. Blend until completely smooth. Season to taste. Warm in a small pot over medium heat, adding a few more tablespoons of water as needed. It should be a nice, drizzable consistency. (I like to make the nacho cheese in advance and warm it up just before serving to make for easier nacho assembly!)

For the nachos: Preheat the over to 400°F. Line two large baking sheets with aluminum foil or parchment paper. (If you only have one baking sheet, cook your chips in batches).

Brush both sides of the tortillas with 1 tablespoon of the olive oil. Using a sharp knife or pizza cutter, slice the tortillas into three roughly equal strips, then slice each strip into 4 to 6 triangles. (You can also make rectangular chips if you like). Arrange the tortilla pieces on the prepared baking sheets, making sure to leave a little bit of space between each one, and sprinkle with a little salt. Bake for 6 minutes or until lightly browned, then remove the chips from the oven, turn them over, and bake for another 2 – 3 minutes or until crispy. (A note from Serena: Keep an eye on them, dudes, they burn quickly!) Set your chips aside.

Heat the remaining 1 teaspoon olive oil in a small saute pan over medium-high hear. When the oil is hot and shimmering, add the corn kernels and a pinch of salt and pepper. Cook for 5 – 6 minutes or until tender and lightly browned.

Place the pinto beans and bbq sauce in a small saucepan, toss to combine and warm until heated through.

Spread the tortilla chips on a large rimmed baking sheet (or plate), drizzle with the cheese, then add the corn, barbeque beans, cheery tomatoes, and pickled jalapenos. Drizzle with more cheese and top with minced red onion, scallions, and cilantro. Serve with your favorite hot sauce. Enjoy!