Tailgate Nachos

Diabetes Recipe: Tailgate Nachos

Shhh, don’t tell—these yummy nachos are secretly health. They even offer a full serving of vegetables!

Prep Time: 25 minutes
Cook Time: 30 minutes

This Recipe Serves 6


Cooking spray
4 oz baked tortilla chips
1 Tbsp. olive oil
1 medium yellow onion, peeled and chopped
2 cloves garlic, peeled and smashed
1 (15-oz) can black beans, rinsed and drained
½ tsp ground black pepper
½ cup fat-free, low-sodium chicken broth (or water)
2 cups chopped cooked chicken breast
1 cup salsa (heat level to taste)
½ cup reduced-fat shredded Mexican style cheese
1 cup shredded lettuce
1 cup diced tomato
½ cup nonfat plain Greek yogurt


  1. Preheat the oven to 375 degrees F. Coat a 9×13-inch baking dish with cooking spray. Layer the chips in the bottom of the pan; set aside.
  2. Add the oil to a saute pan over medium heat. Add the onions and garlic and sauté for about 5 minutes, until the onions start to turn clear.
  3. Add the onion mixture, black beans, pepper, and chicken broth to a blender and puree until smooth. Pour the bean mixture evenly over the chips. 
  4. In a small bowl, mix the salsa and chicken together. then spoon the chicken mixture evenly over the top of the bean mixture. 
  5. Top with the cheese and bake for 20 minutes. Remove the pan from oven and top the nachos with shredded lettuce and diced tomato.
  6. Divide the nachos among 4 serving plates and top each serving with 4 tsp. Greek yogurt. 

Recipe Cost: $9.87

Chef Tip: If desired, serve these nachos with guacamole.

Choices: 1 1/2 Starch, 1 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat

Recipe Reference

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