Loaded Nachos

Loaded Nachos Recipe
Oxmoor House
These nachos have all the goodies you dream of, with beans, cheese, sour cream, and slasa topping crisp chips. For maximum crunch, use regular multigrain chips; baked chips go soggy quickly. Skip the jalapeños if you're sharing with children.


Serves 8 (serving size: 4 nachos)
Total time: 16 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 12 Minutes
Total: 16 Minutes

Nutritional Information

Calories 138
Fat 7.1 g
Satfat 3 g
Monofat 1.7 g
Polyfat 1 g
Protein 7.5 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 15 mg
Iron 0.8 mg
Sodium 323 mg
Calcium 175 mg


1 cup fat-free refried beans
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
32 multigrain tortilla chips (about 3 ounces)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
3 tablespoons light sour cream
32 pickled jalapeño pepper slices (optional)
Fresh salsa


1. Preheat oven to 375°.

2. Combine refried beans, 2 tablespoons cilantro, and 2 tablespoons green onions in a 1-quart saucepan. Cook over low heat 4 minutes or until thoroughly heated, stirring occasionally.

3. Place chips on a large jelly-roll pan. Dollop bean mixture over chips; top with cheese. Bake at 375° for 4 minutes or until cheese melts. Remove from oven. Dollop sour cream over cheese; sprinkle with 2 tablespoons cilantro and 2 tablespoons green onions. Garnish with jalapeño pepper slices, if desired. Serve immediately with salsa.


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