Nachos

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Nachos

Yield: 4-5

Nachos

Sometimes you just feel like nachos. We use to eat nachos all the time. They were not the healthiest. We came up with this version that is a little better. We probably make this every 2 or 3 months. It is easy and fun to eat.

Ingredients

1 large avocado

1/8 cup cilantro (chopped)

½ regular red onion (diced)

1 snall jalapeño (diced)

2 regular green onion (chopped)

1 large tomato (diced)

2 packages Ezekiel corn tortillas

1 15 oz can pinto beans (drained and rinsed)

½ cup cheddar (or vegan) cheese (shredded)

½ cup(s) cheese (cotija) (optional)

unsweetened plain greek (or coconut) yogurt

salsa

Instructions

  1. Start by making the chips. Pre-heat oven to 350.
  2. Cut corn tortillas into triangles.
  3. Place your chips on baking sheets and bake for 10-14 min (keep an eye on them). When done set aside to cool.
  4. Gather the rest of your things.
  5. Prepare all your produce.
  6. Cover your cookie sheet with foil.
  7. Place your chips down evenly on the foil and add the beans on top.
  8. Layer onion, tomato, cheese and jalapeño.
  9. Bake in oven at 400 until cheese is melted (about 7-9 min)
  10. Remove and top with cilantro, green onion, avocado, greek yogurt, and salsa. Serve immediately.

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