Ingredients:

  • 8 oz (225 g) whole grain tortilla chips
  • 1 cup (150 g) shredded reduced-fat cheese (cheddar or Mexican blend)
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 cup (150 g) cherry tomatoes, quartered
  • 1 cup (150 g) corn kernels (fresh, frozen, or canned)
  • 1 jalapeño pepper, finely chopped (optional)
  • ½ cup (60 g) red onion, diced
  • 1 ripe avocado, mashed
  • 1 ripe avocado, peeled and pitted
  • ¼ cup (60 ml) Greek yogurt (or low-fat sour cream)
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Spread whole grain tortilla chips evenly on a baking sheet.
  3. Sprinkle shredded cheese generously over the chips.
  4. Place the baking sheet in the oven and bake until cheese is bubbly and golden, about 10 minutes.
  5. In a mixing bowl, combine black beans, cherry tomatoes, corn, jalapeño, and red onion. Stir gently to mix.
  6. In a separate bowl, mash the avocado and combine it with Greek yogurt, lime juice, salt, and pepper.
  7. Once baked, remove chips from the oven and top generously with the bean mixture.
  8. Drizzle or dollop the avocado dressing over the nachos.
  9. Serve immediately for the best crunch!