Healthy Wheat-Cracker "Nachos"

Photo: Johnny Autry; Styling: Leigh Ann Ross

Each serving is about 11 crackers, a healthy alternative to fried chips.

Yield: Serves 4
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 471
  • Fat: 20.9g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 3.9g
  • Protein: 18g
  • Carbohydrate: 56.8g
  • Fiber: 12.2g
  • Cholesterol: 32mg
  • Iron: 3.5mg
  • Sodium: 736mg
  • Calcium: 242mg


  • 1 cup fresh corn kernels
  • 6 ounces reduced-fat wheat crackers (such as Triscuit)
  • 1/2 cup (2 ounces) shredded cheddar
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
  • 1/4 cup lower-sodium mild green salsa
  • 3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese, softened
  • 1 (15-ounce) can organic black beans, rinsed and drained
  • 1/2 teaspoon kosher salt, divided
  • 2 cups thinly sliced romaine lettuce
  • 1 cup chopped plum tomato
  • 1 cup chopped peeled avocado


  1. 1. Preheat broiler to high.
  2. 2. Arrange corn in a single layer on a heavy-duty baking sheet; broil 6 minutes or until lightly browned, stirring once.
  3. 3. Arrange crackers in a single layer on a baking sheet; top evenly with cheddar and Monterey Jack cheeses. Broil 3 minutes or until cheese is bubbly and crackers are lightly toasted. Divide crackers evenly among 4 plates. Combine salsa, cream cheese, and beans in a food processor. Add 1/4 teaspoon salt to salsa mixture; pulse until mixture is chunky and well blended.
  4. 4. Arrange 1/2 cup lettuce over each serving, and top each with about 6 tablespoons bean mixture, 1/4 cup corn, 1/4 cup tomato, and 1/4 cup avocado. Sprinkle evenly with remaining 1/4 teaspoon salt.
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