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
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
- 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.
- 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.
- 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.
- In a small bowl, mix the salsa and chicken together. then spoon the chicken mixture evenly over the top of the bean mixture.
- Top with the cheese and bake for 20 minutes. Remove the pan from oven and top the nachos with shredded lettuce and diced tomato.
- 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