Nachos for Two

Serve up these easy Nachos for Two topped with guacamole, cilantro, and black beans as an after-school nosh for the kids or a tailgate party snack while you’re watching football (but just be sure to double or triple the recipe).

 My favorite food EVER is avocado, and just this week, a new study revealed that eating an avocado a day as part of a healthy diet along with other healthy fats can lower your bad LDL cholesterol. I was hooked well before this latest study, but it’s always nice to know that a luscious, delicious fruit like avocado is so darn healthy. I digress…

My lunch began with an avocado, which I quickly turned into guacamole by mashing with chopped fresh cilantro, lime juice, kosher salt, and ground cumin.

Hmmmm? What to do with that guacamole? With the Patriot’s game just days away, “nachos!” was the logical answer.

[Tweet “Make these Nachos for Two for a #healthy lunch, snack, or tailgate treat and top with #guacamole”]

I started with baked corn chips and then topped them with black beans, shredded reduced-fat Cheddar cheese, and fire-roasted diced green chiles. SO EASY!

{Note, the next time I make these, I won’t use aluminum foil, since some of the cheesy chips stuck a bit. Instead, I’ll use a baking sheet or dish.}

5.0 from 1 reviews

Nachos for Two

 

Author: Liz

Nutrition Information

• Serves: 2

• Calories: 260

• Fat: 10g
• Saturated fat: 5g
• Carbohydrates: 31g
• Sodium: 660mg
• Fiber: 6g
• Protein: 17g
• Cholesterol: 25mg

Recipe type: Snack

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The great thing about this nacho recipe is that anything goes. You can add any type of bean---pinto, cannellini, black---any type of shredded cheese, a mild or spicy salsa, plain Greek yogurt or sour cream, and diced avocado or mashed! If you're a cilantro hater (I'm in the "love" camp), just leave it off.

Ingredients

• 3 cups baked corn tortilla chips
• ¾ cup shredded reduced-fat Cheddar cheese
• ½ to ¾ cup canned black beans, drained and rinsed
• 1 to 2 tablespoons fire-roasted diced green chiles (from a 4-ounce can; freeze leftovers)
• Optional Toppers: Guacamole, Light Sour Cream or Plain Greek Yogurt, Fresh Cilantro, Chopped Green Onion

Instructions

1. Preheat the oven to 425°F.
2. Arrange the chips in a single layer on a large rimmed baking sheet. Top evenly with the shredded cheese, beans, and green chiles. Bake until the cheese melts, about 4 minutes.
3. Remove from the oven and add optional toppers.

Notes

I used half a cup of drained and rinsed black beans, which washed away 40% of the sodium. Feel free to double the amount of beans!

3.5.3226

 What are your favorite nacho toppers? And even more importantly, which football team are you rooting for this weekend?