Healthy Loaded Nachos Recipe

Bybob sinclair

There is no compromising on health or flavor when it comes to my recipes, and these Healthy Loaded Nachos are a testament to that. The nachos themselves are made up of multi-grain tortilla chips, which are at least an upgrade in the health department.

They provide fiber, whole grains, and not much else in the way of nutrients. If you want to know how to get more health and more flavor on your nachos, here’s what I’ve got for you: Black beans are where it’s at.

They are not only packed with protein, but they also contain a good amount of fiber. And they just go beautifully with nachos.

For toppings, I love to add diced avocado for its creamy texture and heart-healthy fats, along with the vibrant cherry tomatoes. A sprinkle of sliced green onions and chopped cilantro boosts both freshness and aroma.

Instead of the usual sour cream, I use plain Greek yogurt, which is thick, delicious, and packed with protein and probiotics, making each bite not only oh-so-satisfying but also quite nutritious. If you’re like me and enjoy a bit of heat, a few slices of jalapeño and a drizzle of hot sauce take these nachos to the next level.

Finally, I squeeze a bit of lime juice over the finished product. That burst of citrus and all its flavor are simply perfect.

Ingredients photo for Healthy Loaded Nachos Recipe

Ingredients

Ingredients photo for Healthy Loaded Nachos Recipe

Tortilla chips made from several different grains: will satisfy a person’s need to crunch and will also provide a fiber-filled base for a dip.

Black beans are rich in protein and fiber, which provides a hearty texture.

Dried kernels of corn: Sweet flavor, high in vitamin C, and fiber.

Avocado: Smooth consistency, heart-healthy lipids, and potassium.

Cherry tomatoes are filled with juice and sweetness and are loaded with vitamins A and C.

Greek yogurt is creamy, tangy, and protein-rich.

It is low in fat but high in flavor.

Jalapeño: Pungent and zesty, a real tongue-twister when you eat it, and a tingly vitamin C hit afterward.

Cilantro possesses a fresh flavor and is abundant in antioxidants.

Cheddar cheese: Contributes a rich flavor and is a good calcium source.

Ingredient Quantities

  • 1 bag of multi-grain tortilla chips

  • 1 cup cooked black beans, rinsed and drained

  • 1 cup corn kernels, fresh or frozen

  • 1 cup shredded reduced-fat cheddar cheese

  • 1 large avocado, diced

  • 1 cup cherry tomatoes, diced

  • 1/4 cup sliced green onions

  • 1/4 cup chopped cilantro

  • 1/2 cup plain Greek yogurt

  • 1 jalapeño, thinly sliced (optional)

  • 1 lime, cut into wedges

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • Salt and pepper to taste

  • Hot sauce to taste (optional)

Instructions

1. Set your oven to 350 °F (175 °C) to preheat.

2. Evenly distribute the multi-grain tortilla chips on a large baking sheet that has been lined with parchment paper.

3. In a small bowl, mix the cooked black beans with chili powder, ground cumin, salt, and pepper.

4. Spread the well-seasoned black beans and corn kernels evenly over the tortilla chips.

5. Top the chips, beans, and corn with the shredded reduced-fat cheddar cheese and let it melt.

6. Preheat the oven to 350°F. To assemble the dish, first layer half of the ham in the bottom of a greased 9-by-13-inch baking dish. Then half of the cheese. Then half of the tortillas, broken into pieces and placed bite-side-down. Then layer on the second half of the ham, the second half of the cheese, and the second half of the broken-among-bite-size nachos tortillas.

7. As the nachos bake, get the toppings ready: cut the avocado and cherry tomatoes into dice; slice the green onions and jalapeño (if using).

8. After the cheese has melted, take the nachos from the oven and allow them to cool for a moment.

9. Add the diced avocado, cherry tomatoes, sliced green onions, chopped cilantro, and jalapeño slices on top of the nachos baked in the oven.

10. Immediate serving is recommended, adorned with generous dollops of plain Greek yogurt and a freshly squeezed lime accent. If you prefer a bit of a kick, it can also be enjoyed with hot sauce!

Equipment Needed

1. Oven
2. Large baking sheet
3. Parchment paper
4. Small bowl
5. Knife
6. Cutting board
7. Measuring spoons
8. Spoon or spatula
9. 9-by-13-inch baking dish
10. Grater (for cheese if not pre-shredded)

FAQ

  • Can I use regular tortilla chips instead of multi-grain?Using standard tortilla chips is fine if that is your preference, but opting for multi-grain offers a healthier alternative packed with fiber and nutrients.

  • Can I make these nachos vegan?Certainly! You can replace the cheese with vegan cheese or nutritional yeast and the Greek yogurt with a non-dairy yogurt or cashew cream.

  • How can I make the nachos spicier?If you wish to add more heat, increase the amount of jalapeño, or add a sauce of your choice that is hot before serving.

  • Can I prepare any components in advance?Certainly! The preparation of the black beans, corn, diced avocado, and cherry tomatoes can be done beforehand. They can be stored in the refrigerator in secure, airtight containers.

  • How do I prevent the nachos from getting soggy?Construct them immediately pre-serving, and pile the parts high enough to cut the puddles without teasing the top off the tower. If you can’t manage that, serve the components separately and make strategic use of the sideplate.

  • Is there a substitute for cilantro?If you’re not a fan of cilantro, you can leave it out altogether or swap in parsley or fresh basil for a different flavor.

  • Are there any protein add-ons?Adding grilled chicken, ground turkey (well seasoned), or tofu for protein increases the heartiness of the meal.

Substitutions and Variations

Tortilla chips with different grains: Decrease fat and calories by using baked tortilla chips. For even more nutrition, substitute with veggie chips.
Reduced-fat cheddar cheese, shredded: For a flavor change, use feta or cotija cheese. For a nondairy option, try a vegan cheese.
If you would rather not use Greek yogurt, you may substitute it with sour cream. For a lactose-free alternative, try a yogurt made from a non-dairy source.
If fresh corn is not available, it is possible to use canned corn, provided that it has been drained and rinsed.
Cilantro: Substitute parsley if you find the flavor of cilantro too potent or if you just don’t enjoy its taste.