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
Preheat the oven to 425°F.
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.
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!