Tex-Mex Chili Nachos

Tex-Mex Chili Nachos

1 Review
From: EatingWell Magazine, January/February 2016

This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 15-ounce can refried black beans
  • 24 round tortilla chips
  • ⅓ cup finely chopped sweet onion
  • 1 cup of your favorite chili, heated
  • ½ cup crumbled asadero cheese or shredded Jack cheese
  • 12 cherry tomatoes, sliced
  • 24 fresh cilantro leaves
  • 2 serrano chiles or 1 jalapeño, sliced very thin


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Spread about 2 teaspoons beans on each chip and place the chips on a large baking sheet. Top with a little onion then about 2 teaspoons of chili. Sprinkle with cheese.
  3. Bake until the cheese melts, about 10 minutes. Top each nacho with tomato, cilantro and chile and serve hot.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 6 nachos
  • Per serving: 319 calories; 12 g fat(4 g sat); 9 g fiber; 37 g carbohydrates; 17 g protein; 48 mcg folate; 31 mg cholesterol; 8 g sugars; 0 g added sugars; 1,169 IU vitamin A; 25 mg vitamin C; 198 mg calcium; 4 mg iron; 442 mg sodium; 794 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (23% dv), Iron (22% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2½ vegetable, 1½ lean meat, ½ high-fat meat

Reviews 1

June 23, 2017
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By: Sharmin Sampat
Super simple to make and super tasty!
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