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. Source: EatingWell Magazine, January/February 2016

Robb Walsh


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.

  • 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 Facts

319 calories; 11.9 g total fat; 4.1 g saturated fat; 31 mg cholesterol; 442 mg sodium. 794 mg potassium; 37.4 g carbohydrates; 9.4 g fiber; 8 g sugar; 16.8 g protein; 1169 IU vitamin a iu; 25 mg vitamin c; 48 mcg folate; 198 mg calcium; 4 mg iron; 84 mg magnesium;

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Rating: 5 stars
Super simple to make and super tasty! Read More