Load them up is what I say! But the nachos at the restaurants are loaded up with some stuff not necessarily aligned with how my belly likes to feel! So this recipe will provide a new spin on loaded nachos with tons of tasty and fresh ingredients!
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
4 whole grain tortillas, cut into wedges
2 tsp. olive oil
juice of 1/2 lemon
1 dash chili powder
Salt to taste
½ cup cooked pinto beans
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped (or green onions)
½ medium green bell pepper, chopped
¼ medium avocado, chopped
2 Tbsp. nonfat plain Greek yogurt
Preparation:
1. Heat oven to 375° F.
2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lemon over chips. Sprinkle with chili powder and salt.
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, avocado, and yogurt.
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