Browse Recipes
1
Save to My Recipes
Print

Tailgate Nachos

Tailgate Nachos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
Summary

Shhh, don’t tell—these yummy nachos are secretly healthy. They even offer a full serving of vegetables!

  • Prep time
    30 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    1/6 of casserole
Budget Friendly Holidays & Entertaining Snacks High in Fiber Veggie Rich Mexican/Southwestern
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 of casserole
  • Amount per serving Calories 300

  • Total Fat 8g
    • Saturated Fat 2.4g
  • Cholesterol 45mg
  • Sodium 400mg
  • Total Carbohydrate 32g
    • Dietary Fiber 6g
    • Total Sugars 5g
  • Protein 25g
  • Potassium 615mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 3 Lean protein, 1/2 Fat

Budget Friendly Holidays & Entertaining Snacks High in Fiber Veggie Rich Mexican/Southwestern
Ingredients

Ingredients

  • black beans (rinsed and drained)
    1 (15-oz) can
  • garlic (peeled and smashed)
    2 clove
  • medium yellow onion (peeled and chopped)
    1
  • olive oil
    1 tbsp
  • baked tortilla chips
    4 oz
  • nonstick cooking spray
    1
  • black pepper
    1/2 tsp
  • fat-free, low-sodium chicken broth or water
    1/2 cup
  • cooked cooked chicken breast
    2 cup
  • salsa (heat level to taste)
    1 cup
  • reduced fat shredded Mexican cheese blend
    1/2 cup
  • shredded lettuce
    1 cup
  • diced tomatoes
    1 cup
  • Plain Nonfat Greek yogurt
    1/2 cup

Recommended for You

Directions

Directions

  1. Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray. Layer the chips in the bottom of the pan; set aside.

  2. Add the oil to a saute pan over medium heat. Add the onions and garlic and sauté for about 5 minutes, until the onions start to turn clear.

  3. Add the onion mixture, black beans, pepper, and chicken broth to a blender and puree until smooth. Pour the bean mixture evenly over the chips.

  4. In a small bowl, mix the salsa and chicken together. then spoon the chicken mixture evenly over the top of the bean mixture.

  5. Top with the cheese and bake for 20 minutes. Remove the pan from oven and top the nachos with shredded lettuce and diced tomato.

  6. Divide the nachos among 6 serving plates and top each serving with 4 Tsp. Greek yogurt.

Reviews

Reviews

Write a Review
  • Recommended

    @Diane—Thank you for pointing this out! The recipe is for 6 servings—the instructions have been updated to divide among 6 plates in step 6.

  • Recommended

    Question? The nutritional information indicates 6 servings but the recipe states to divide among 4 plates. Please confirm which is correct?