8/5/14

Healthy Nachos

Who Doesn't Love Nachos?

I was using my meal planner this past weekend because I really needed a change. I pack my lunch every day and sometimes get into the habit of eating the same thing EVERY.SINGLE.DAY!  I know I'm not the only one.  So I came across this recipe of nachos.  It is gluten free.  No processed chips and honestly, it is SUPER easy to make.

I was even able to get my boys to HELP make this and to eat it.  I call that VICTORY!  Right, moms?!

I'm thinking this will be a great lunch box item when school starts!

Ingredients:
4 corn tortillas, cut into wedges
2 tsp. olive oil
½ medium lime
1 dash chili powder
Himalyan salt
½ cup cooked pinto beans, warm
4 oz. cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
2 green onions, chopped (include tops)
½ medium red pepper, chopped
½ medium jalapeno (no seeds or veins) finely chopped (optional)
¼ medium avocado, chopped
4 fresh cilantro sprigs, 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 lime 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, jalapeno, avocado, cilantro, and yogurt.


Some ideas: I used ground venison in place of pinto beans.  I have SO MUCH of it in my freezer, this is a great way to use it up. 

Also, let's be real, that layering & baking stuff didn't happen in my house :) I just piled my stuff on the plate, and ate it.  I'm realistic.  Who has time for baking something? Crumble your tortillas and pile everything on top.  It works.  AND it really looks like nachos.

I omitted the Greek yogurt, cut the cheese portion in 1/2 and it is still yummy!

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