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Nachos with Chicken & Black Beans
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| Serves: Prep: 10min Cook: 15min Total: 25min | |
| 6 oz | tortilla chips, (round chips are preferable) |
| 1 can (16 oz) | black beans, rinsed and drained |
| 1 cup | chicken breast, cooked and cubed |
| 1 1/2 cups | shredded Monterey Jack cheese |
| 1/2 | red onion, diced |
| juice of 2 | limes |
| 1/2 cup | light sour cream |
| chopped cilantro | |
| Salsa, (either fresh, or your favorite bottled salsa) | |
| Pickled Jalapenos DIRECTIONS Preheat the oven to 425F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove. Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos. Recipe Notes Want to boost fiber and lower the calorie content? Garden of Eatin' Black Bean are the best tortilla chips in America. NUTRITIONAL FACTS PER SERVING CALORIES 366.2 CAL | |
| 18.7 G | FAT |
SATURATED FAT 7.9 G
SODIUM 593.6 MG
CARBOHYDRATES 31.7 G
TOTAL SUGARS 2.2 G
DIETARY FIBER 5.2 G
PROTEIN 20.5 G
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