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Tailgate Nachos
30 min prep time
25 min cook time
6servings
Photo by
Peter Papoulakos
How to Make Tailgate Nachos
Shhh, don’t tell—these yummy nachos are secretly healthy. They even offer a full serving of vegetables!
30 min prep time
25 min cook time
6servings
1/6 of casserole
Print Recipe >
Step-By-Step Instructions:
- 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.
- 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.
- 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.
- In a small bowl, mix the salsa and chicken together. then spoon the chicken mixture evenly over the top of the bean mixture.
- Top with the cheese and bake for 20 minutes. Remove the pan from oven and top the nachos with shredded lettuce and diced tomato.
- Divide the nachos among 6 serving plates and top each serving with 4 Tsp. Greek yogurt.
Nutrition facts
6 Servings
-
Serving Size
1/6 of casserole
- Amount per serving Calories 300
-
Total Fat
8g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 400mg
-
Total Carbohydrate
32g
- Dietary Fiber 6g
- Total Sugars 5g
- Added Sugars 0g
- Protein 25g
- Potassium 615mg
- Phosphorous 0mg
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
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