When I first saw these nachos on How Sweet It Is, I immediately bookmarked them to make at a sooner-rather-than-later date. You see, Jessica and I have a lot in common, with love of cheese and bacon and general aversion to vegetables at the top of the list (although the CSA hubby and I joined this year is quickly changing my mind about the vegetables!). I was especially intrigued about taking regular old corn tortillas and baking them, essentially making my own tortilla chips. I thought they would be bland and boring, but sprayed with a bit of olive oil and sprinkled with sea salt, they were delicious, and best of all, healthy! Stock up on corn tortillas for a quick and healthy snack that pulls together in no time at all!
- 12 corn tortillas
- 2 chicken breasts, cooked and shredded
- 1 cup no-fat refried beans
- 1 cup black beans
- 1/4 cup salsa
- 1/4 cup onion, diced
- 1 avocado, diced
- 1/4 cup shredded cheddar cheese
Preheat the oven to 375 degrees. Cut the tortillas into quarters.
Lay the tortillas out on a parchment-lined baking sheet. Spray them with cooking spray and sprinkle with sea salt.
Bake 10-15 minutes or until brown and crispy.
Place the chips on a plate and top with the chicken, refried beans, black beans, salsa, onion, avocado, and cheese. I didn’t even add cheese to my plate, and they were still perfect!