Healthy Nachos

Going low carb can be a real challenge. I find it especially hard to eat healthy during football or parties. We just love party snacks but you know as well as I do that they can be awful for you! I’m still adjusting but for now these nachos will work great in a pinch! Believe it or not, the bell peppers make a great substitute for a chip. Let’s be honest though – it’s still not a chip. I really liked the light and crisp taste though. Plus I could eat a lot more without feeling guilty about it! I did made my husband some with tortilla chips though – not everyone is excited about finding a low carb, clean, appetizer like I am : ). Makes enough for about 4-6 servings depending on if you are serving as an appetizer or a meal.

3-4 bell peppers, seeded and cut into 2” chunks

1 can beans, drained and rinsed (our favorites are black beans or cannellini beans)

2 medium tomatoes, diced

½ cup corn

½ cup jalapeno peppers, seeded and finely chopped

1 avocado, chopped

¼ cup green onions chopped

½ cup shredded cheese (we used dairy free)

Salsa, sour cream, etc for additional toppings

Heat oven to 400°F. On a large baking sheet sprayed with olive oil, line bell peppers in a single layer. Spread evenly over peppers the beans, corn, tomatoes, peppers. Top with cheese and bake for about 10 minutes or until cheese is melted. Remove from oven and top with avocadoes, green onions and additional toppings if desired. Serve immediately. 

Bean & Corn Nachos

My son loves nachos. However, he typically eats the tortilla chips or shells first and then eats the “nacho” part with a fork. However you eat it, this nacho mixture is great! We don’t eat too much dairy or cheese so we had to improvise in order to get enough ingredients in this dish. We also added the beans to give it a little more protein and fiber. You could also put this into a burrito and serve it that way instead of over chips.

1 can of cannellini beans, rinsed

1 cup of corn (we used fresh corn, but easily substitute a can of corn)
½ cup salsa
1 Tbsp cilantro, chopped
¼ tsp black pepper
¼ tsp salt
Zest from 1 lime
Juice from the same lime
¼ cup shredded cheese
1 avocado, diced
¼ cup diced green onions
Toppings if desired, salsa, sour cream, ranch, etc

• In a large skillet, combine beans, corn, salsa, cilantro, pepper and salt. Cook on medium heat for about 5 minutes or until mixture is warm.
• Add in lime juice and zest.
• Scoop this mixture over tortilla chips or onto a plate to dip from.
• Sprinkle cheese, avocado and onions over nachos.
• Top with whatever else you’d like. We like to add some more salsa and sour cream or yogurt.