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.

Robb Walsh
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

319 calories; protein 16.8g 34% DV; carbohydrates 37.4g 12% DV; exchange other carbs 2.5; dietary fiber 9.4g 38% DV; sugars 7.8g; fat 11.9g 18% DV; saturated fat 4.1g 21% DV; cholesterol 30.5mg 10% DV; vitamin a iu 1169.4IU 23% DV; vitamin c 24.9mg 42% DV; folate 47.7mcg 12% DV; calcium 197.5mg 20% DV; iron 3.7mg 21% DV; magnesium 83.8mg 30% DV; potassium 793.8mg 22% DV; sodium 442.4mg 18% DV; thiamin 0.2mg 24% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Super simple to make and super tasty! Read More