Lightened-Up Nachos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 378
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 42
- Dietary Fiber
- 11
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 25
- Sodium
- 630
- Total: 25 min
- Active: 10 min
Ingredients
Nonstick cooking spray, for the baking sheet and tortillas
Six 6-inch corn tortillas
2 teaspoons ranch seasoning mix
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1 vine-ripened tomato, finely diced
1 lime, juiced
1 small ripe avocado, diced
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
1 cup drained and rinsed canned black beans
1 cup drained canned corn
1/4 cup sliced pickled jalapenos
4 ounces pepper jack cheese, grated
Directions
- Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.
- Cut each tortilla into 8 triangles. Place the triangles in a bowl, spray lightly with cooking spray and toss with the ranch seasoning to coat well, making sure the pieces are evenly coated. Spread in an even layer on the prepared baking sheet.
- Bake, stirring halfway through, until the chips are crisp and lightly browned, about 10 minutes total.
- Meanwhile, toss together the cilantro, cumin, tomato, lime juice, avocado, onion and salt and pepper to taste; set aside.
- Sprinkle the black beans, corn, jalapenos and pepper jack evenly over the chips. Return to the oven and bake just until the cheese is melty and hot, about 5 minutes. Sprinkle with the tomato avocado salsa and serve any extra on the side.