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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


Recipe Summary

35 mins


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

6 nachos
319 calories; protein 16.8g; carbohydrates 37.4g; dietary fiber 9.4g; sugars 7.8g; fat 11.9g; saturated fat 4.1g; cholesterol 30.5mg; vitamin a iu 1169.4IU; vitamin c 24.9mg; folate 47.7mcg; calcium 197.5mg; iron 3.7mg; magnesium 83.8mg; potassium 793.8mg; sodium 442.4mg; thiamin 0.2mg.

1 1/2 starch, 2 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat