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Loaded Nachos - healthified!

21 Day Fix Nachos, Autumn Calabrese, Healthy Nachos, Loaded Nachos, Tosca Reno, Clean Eating,,, vanessa mclaughlin
I made these nachos made with my own freshly-baked tortilla chips - which are SO EASEY to make!! They’re topped 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.

1 Green
1 Yellow
½ Blue
1 tsp.

Makes 4 servings

  • 4 corn tortillas, cut into wedges
  • 2 tsp . olive oil
  • ½ medium lime
  • 1 dash chili powder
  • Sea salt (to taste, optional)
  • ½ cup cooked 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 plain Greek Yogurt

  1. Heat oven to 375° F.
  2. Brush both sides of tortillas with oil. 
  3. Take a pizza cutter and cut tortillas into 4 triangles each. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
  4. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
  5. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
  6. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
  7. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.
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