Healthy Baked Nachos are the best way to enjoy your favorite Mexican dish!
Oh, how I wish I lived in California so I could eat avocados all the time. Oh wait, I do anyways. But it would probably be easier (and cheaper, and warmer, and everything) if I just lived right there.
My whole life is basically looking for an excuse to eat avocados. Avocado toast with a drizzle of olive oil, coarse kosher salt, feta cheese, and radish slices has been my go-to lunch of the summer. Healthy baked nachos are the perfect dinner excuse to indulge in this healthy, creamy vegetable (or is it a fruit? Someone help me out here).
Yes I said it – healthy nachos. I believe it to be true as long as you control your portions (spoiler alert – it’s hard). What we have here is a bona fide melty comfort food that is packed with vitamins and fiber. I’m not a gluten free expert so I’m a little suspicious of the beans, but I’m going to say this can easily be made gluten free (or might already be).
Here’s how this miracle comes together. Corn tortillas are baked up crisp, then topped with beans, cheese, and tons of veggies to become deceptively delicious and filling. I prefer to use high quality sprouted corn tortillas because they bake up so thick and crunchy, but any corn tortillas will do. Add a drizzle of plain Greek yogurt if you’d like or sprinkle the corn with chili powder if you like things spicy.
Some might throw the evil eye at me for putting lettuce on nachos, but I think it makes them more like what you would find at an upscale fast food Mexican restaurant and I love the fresh crunch it adds. You could also add your favorite salsa or some sautéed onions and peppers. The possibilities are endless!
What’s your favorite way to eat avocados?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Healthy Baked Nachos
- 6-8 corn tortillas, (preferably yellow sprouted corn), cut into six triangles each
- 2 teaspoons olive oil,, plus more for spraying the baking sheet
- 2 ears of corn,, cut off the cob (or frozen, thawed, about 2 cups)
- 15 ounce can pinto beans,, rinsed and drained
- 1 lime
- Coarse kosher salt and freshly ground black pepper
- 1 ½ cups monterey jack cheese
- 8-10 cherry tomatoes,, halved or quartered if large
- 2 cups shredded romaine lettuce
- 1 tablespoon finely chopped fresh cilantro
- 1 avocado,, cubed
- Preheat the oven to 400ºF. Spray or brush a large baking sheet lightly with olive oil. Arrange corn tortillas in a single layer on the sheet and spray or brush the top with olive oil as well. Bake 15-20 minutes or until the tortillas are lightly browned and crispy.
- Meanwhile, heat 2 teaspoons olive oil in a large pan over medium heat. Add corn and cook, stirring occasionally, until just beginning to brown, 5-7 minutes. Add the beans, the juice of half the lime, and salt and pepper to taste. Remove from the heat.
- When the tortilla chips are crisp, add the corn mixture evenly over the top followed by the cheese. Return to the oven until the cheese is melted. Top with tomatoes, lettuce, cilantro, avocado, and remaining lime juice.