0 hours 5 mins
0 hours 15 mins
0 hours 20 mins
4 Corn tortillas, each cut into six triangles
1/4 Tsp. Cumin
1/4 Tsp. Guajillo chili powder
1/4 Tsp. Granulated garlic
1/4 Kosher salt
1/8 Tsp. freshly ground black pepper
1/4 Cup Canned Black beans, rinsed and drained well
2 Green onions, chopped and white/light green separated from dark green
1/4 Cup Frozen corn, thawed and drained
1/2 Cup Mexican cheese mix, shredded
Fresh salsa, to serve
Avocado, pit removed and fruit mashed with salt and pepper, to serve
Fat Free Greek yogurt, to serve
Lime wedges, to serve
4. Take the pan out of the oven seperate the chips into two servings creating a bed of chips for the toppings. Scatter the black beans, corn and white/light green part of onions evenly over each pile of chips. Scatter the cheese evenly over the top of both servings and put back in the oven for 5 minutes until the cheese is melted and bubbling. Remove from the oven and sprinkle with the dark green chopped onions.
NOTE: NOTES: These nachos are the healthiest version yet. Bake your chips (no frying), and top with good for you protein (black beans), fat free Greek Yogurt and just a bit of cheese! Fat free salsa and good for you avocado round out one delicious snack, appetizer or light lunch.
The only thing this is missing is a Margarita! Make a pitcher of those and double or triple this recipe for an impromptu get together.
When I am craving nachos (and it happens!), these are a great, easy to make alternative to the fat loaded appetizers you find in restaurants. When the craving hits, this can be your guilt free choice.
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