So I think we can all agree that Nachos are not usually featured in the healthy section of the menu. That’s because deep-fried tortilla chips throw the whole thing off. What most people don’t know is that tortillas are just as delicious when baked. Baked tortilla chips come out just as crispy and are a whole lot better for you than restaurant tortilla chips.
These healthier Nachos made with freshly-baked tortilla chips are a cravable snack featuring diced tomatoes, ripe avocado, and fresh lime juice. What’s better, is that they have only 258 calories per serving! We’ve topped ours with lots of good stuff, like pinto beans, jalapeños, tomatoes, avocados, and—of course—cheese! Add any other fresh veggies you want, like shredded lettuce or cabbage, radishes, or green onions.
- 4 (6-inch) corn tortillas, cut into wedges
- 2 tsp. olive oil
- ½ medium lime
- 1 dash chili powder
- Sea salt (or Himalayan salt) (to taste, optional)
- ½ cup pinto beans, warm
- 4 oz cheddar (or jack) cheese, shredded
- 2 medium tomatoes chopped
- ½ medium onion, finely chopped
- ½ medium green bell pepper, chopped
- ½ medium jalapeno, seeds and veins discarded, finely chopped
- ¼ medium avocado, chopped
- 4 fresh cilantro sprigs, chopped
- 2 Tbsp. reduced fat (2%) plain Greek yogurt
Heat oven to 375° F.
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.
Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
Bake chip mixture for 3 to 4 minutes, or until cheese melts.
Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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