Hi there! I hope you're Monday is off to a great start. I can't wait for The Bachelor tonight and I'm looking forward to the start of March later this week! The past few weeks have been a little hectic - as usual - but this week I'm really excited to be presenting at Seton's Lite Hearted Affair and volunteering at the Food on the Run. My life lately has been a little busy and of course a little stressful - look for a post on managing stress later - but I'm glad that I've had this weekend to revamp and revitalize.
Anyway, I'm a horrible blogger for keeping this recipe from you. It's been weeks since I've made it and now that I'm posting it, I find myself wanting it again. You'll want it too when you see the picture below, so if you won't be going to the grocery anytime soon, you might want to stop reading.
Before I was gluten-free, I wouldn't touch nachos. I just wasn't interested in them, since of course there were other gluten-ridden items on the menu. Anyone who is gluten-free knows the restaurant struggle that comes into play when dining out as a gluten-free guest. Do I order a less than healthy gluten-free appetizer and save some of my money or do I spend $20 on grilled chicken or salmon because that's the only other option left for me on the menu? I ended up trying grilled chicken nachos at one of my favorite restaurants a year or so ago and fell in love....
There's just one problem. Nine times out of ten, nachos are horrible for you. Smothered in cheese, topped with sour cream and more cheese - the saturated fat is out of this world. A few weeks ago, I was thinking about nachos and wondered, couldn't I create a healthier version at home? Greek yogurt is one of my favorite substitutes for sour cream - and also bumps up the protein and calcium content, I could use 2% cheese, add avocado for healthy fat, add black beans for some protein and fiber.... and this recipe was born.
This recipe will serve two people, but feel free to half it or even double or triple it depending on the amount your feeding. Now feast away (and don't forget your veggies!)
Pumped Up Nachos
2 servings corn tortilla chips (preferably baked)
1/2 cup 2% shredded cheddar
1/2 cup black beans
1/2 cup grape tomatoes, chopped
1/2 avocado, diced
6 oz 0% greek yogurt
1/4-1/2 cup salsa
1. Pre-heat oven to 400 degrees. Spray a baking sheet covered with aluminum foil or parchment paper with non-stick spray. Layer tortilla chips flat on the baking pan, try to avoid any gaps between the chips and the pan.
2. Top with cheese, black beans and diced tomatoes. Bake ~10 minutes or until cheese begins to brown.
3. Add diced avocado to nachos, serve with greek yogurt and salsa.
What's your favorite appetizer that you would like to revamp? Request it here and I'll give it a shot!