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Power Nachos

Photo: Travis Rathbone
Yield Makes: 4 servings (serving size: 10 chips plus toppings)
Power Nachos are our successful attempt at turning these favorite snacks into a mini-meal that's loaded with fresh veggies and filling, protein-packed beans.

Ingredients

  • 1 teaspoon olive oil
  • 1 (15.5-oz) can cannellini beans, rinsed and drained, divided
  • 1 tablespoon cilantro leaves, finely chopped, plus leaves for garnish
  • 3 tablespoons fresh lime juice, divided
  • 1 rib celery, thinly sliced
  • 1/4 red onion, thinly sliced
  • 4 ounces multigrain tortilla chips
  • 4 ounces reduced-fat cheddar cheese, grated
  • 1/2 avocado, diced
  • Salsa (for serving)

Nutrition Information

  • calories 393
  • fat 16 g
  • satfat 5.2 g
  • monofat 6.6 g
  • polyfat 1.6 g
  • protein 18 g
  • carbohydrate 43 g
  • fiber 9 g
  • cholesterol 20 mg
  • iron 4 mg
  • sodium 571 mg
  • calcium 304 mg

How to Make It

  1. Preheat oven to 400°F.

  2. In a medium bowl, mash the oil, 1 cup beans, chopped cilantro, and 2 TBSP lime juice. In another bowl, toss the celery, onion, 3/4 cup beans, and 1 TBSP lime juice.

  3. Spread chips on a baking sheet; cover with the cheese. Bake until cheese melts.

  4. Top the hot nachos with the bean mixtures, avocado, and salsa; garnish with cilantro leaves.