Welcome Andima, to the Yoga District Blog. She is our new resident foodie and will be supplying delicious healthy recipes for all of us to enjoy!  

This month she shares her take on a summer restaurant dining experience. 

Outside is still only semi-open and hangouts with friends physically distanced for everyone’s safety. So why not recreate the semblance of past social hangouts with a dish that is a staple at many gatherings, NACHOS!

These healthy and hearty nachos with a twist have enough fun toppings to share with housemates, a significant other or family during your next Netflix movie night. 

For a full dining out experience, pair your nachos with a fancy mocktail like this Berry Shrub Mocktail (1). 

Nachos and Sustainability

One of the best things about nachos is that they are a sustainable dish. Typically nachos can come together quickly with a bunch of items that you probably already have in your pantry. They’re also a great way to finish up leftovers or unused vegetables you have in your fridge. And, if you end up with more toppings than tortilla chips then you can throw any remaining ingredients into a tortilla for easy tacos! 

If you want to whip up your nachos really quickly, you can purchase premade black beans and pico de gallo, but as you’ll see in the recipe section both are pretty simple to make at home. Enjoy!


Light Summer Nachos

Start with making your Pico de Gallo. 

Pico de Gallo 


  • 3 Roma Tomatoes
  • Juice from ½ of a Lime
  • ½ small onion
  • ½ Jalapeno (Remove the seeds if you want a milder Pico de Gallo.)
  • Cilantro (I do about a handful, but adjust to your palette as needed.)
  • 2 Pinches of Salt



  1. Dice onions, jalapenos and tomatoes. 
  2. Bunch up your cilantro and finely chop. 
  3. Mix all ingredients in a bowl and top with a squeeze of lime and a pinch or two of salt. Mix and taste as you salt.


Season and prep your veggie or meat base. 

Vegan Base (Sweet Potatoes)


  • 2 Sweet Potatoes
  • 1 ½ Tablespoons Avocado Oil
  • 1 Tablespoon Cumin
  • 3/4 Teaspoon Himalayan Salt 
  • 1/4 Teaspoon Garlic Powder
  • ¼ Teaspoon Onion Powder 
  • ½ Teaspoon Thyme
  • ¼ Teaspoon Black Pepper 
  • ¼ Teaspoon Coriander
  • ¾ Teaspoon Chilli Powder


  1. Preheat the oven to 350 F. 
  2. Start by cutting your sweet potatoes into 1-inch cubes. You can leave the skin on or peel based on your own personal preference. 
  3. Place your sweet potatoes into a mixing bowl and add avocado oil. Mix the potatoes so they are evenly coated with the oil. Add spices and stir to evenly coat. 
  4. Spread the sweet potatoes evenly on a non-stick baking sheet and bake for about 15 minutes, flipping the pieces half-way through. 

Meat Base (Chicken)


  • 2 Chicken Breasts
  • ¾ Tablespoons Cumin
  • ¼ Teaspoon Garlic Powder
  • ¼ Teaspoon Paprika
  • ¼ Teaspoon Onion Powder 
  • ½ Teaspoon Thyme
  • ¼ Teaspoon Black Pepper 
  • ¼ Teaspoon Coriander
  • ¾ Teaspoon Chilli Powder
  • ¾ Teaspoon Pink Himalayan Salt


  1. Cut your chicken breasts into 1-inch cubes. 
  2. Place your chicken breasts in a bowl and add spices. Mix the chicken with your hands so the chicken is evenly coated with the spice mix. 
  3. Add about 1 tablespoon of avocado oil* to a frying pan. 
  4. Once the oil has heated up, saute the chicken cooking on one side for about 5 minutes on medium heat, and then flip the chicken pieces to the other side to cook for another 5 minutes. 

*I prefer avocado oil because it has a low smoke point and a mild flavor but feel free to substitute with whatever oil you already own. 

Other Ingredients and Optional Toppings

  • Tortilla Chips
  • Cotija Cheese or a Vegan Queso
  • Lettuce
  • Corn
  • Whatever Else You Want!


Next up, prepare your beans. 

Black Beans  


  • 1 Tablespoon Tomato Paste
  • ½ Can of Green chili
  • ½ Cup Water
  • ¼ Onion
  • ½ Teaspoon Cumin
  • ½ Teaspoon Garlic
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Coriander
  • 2 Pinches of Salt



  1. Add the full can of beans, 1 tablespoon tomato paste, ½ cup water and all the spices, mixing to ensure all ingredients are evenly incorporated. 
  2. Let boil and reduce to medium-heat, stirring occasionally and cooking until you’ve got your favorite consistency of beans. I like a mix of mushy and solid beans.

Plate your nachos.


  1. Place tortilla chips into a shallow bowl and pile up your ingredients.
  2. I like to start with my lettuce (cut these into small strips for easy plating), then add beans, and then the meat or sweet potatoes. 
  3. Finish up your nachos by topping with any extras and then a cheese or vegan cheese. 


  1. Berry Shrub Mocktail, https://www.kimbroughdaniels.com/2019/03/29/berry-shrub-mocktail/




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