Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Powerhouse protein nachos by WW

Powerhouse protein nachos

4 - 9
PersonalPoints™ per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
Pump up the protein on game day with these cheesy, ooey-gooey nachos that feature flatbread chips topped with chicken, beans, and a quick and beautiful cilantro-lime yogurt. Making your own chips out of store-bought flatbread is definitely the healthier way to go instead of buying bagged chips. These nachos are deliciously hearty and satisfying, and they're spiced with jalapeños and a touch of paprika, chili powder, and ground cumin. The spices and heat contrast nicely with the chickpeas, cherry tomatoes, cilantro, avocado, and cheddar cheese. It packs a punch of flavor in every bite, and your guests will keep going back for more.

Ingredients

Fresh cherry tomato(es)

1 cup(s), halved

Flatbread(s)

5 item(s)

Canned drained chickpeas

15½ oz, rinsed and drained

Olive oil

2 tbsp(s), divided

Kosher salt

1 tsp(s), divided

Paprika

½ tsp(s)

Chili powder

½ tsp(s)

Ground cumin

½ tsp(s)

Cooked shredded chicken breast

1 cup(s)

50% reduced fat sharp cheddar cheese

1½ cup(s), shredded, shredded

Canned black beans

15½ oz, rinsed and drained

Cilantro

¼ cup(s), fresh, minced

Fresh lime juice

1 tbsp(s)

Plain fat free Greek yogurt

1 cup(s)

Avocado

1 medium, pitted and cubed

Jalapeño pepper(s)

1 medium, sliced

Instructions

  1. Preheat oven to 375°F. Combine tomatoes, chickpeas, 1 tablespoon olive oil, 1/2 teaspoon salt, paprika, chili powder, and cumin on rimmed baking sheet. Spread chickpeas into single layer and bake for 20-25 minutes, stirring halfway through, until chickpeas begin to crisp.
  2. Meanwhile, cut each flatbread in half lengthwise, then cut each half into triangular chips. Lay chips flat on baking sheet in single layer and brush top side with remaining olive oil. Sprinkle remaining salt over chips, and bake alongside chickpeas for 2-4 minutes, until crisp. Work in batches until all chips are baked.
  3. Layer chips, roasted chickpeas and tomatoes, chicken, shredded cheese, and black beans on baking sheet, and bake until cheese is melted, about 5 minutes.
  4. While nachos bake, whisk together cilantro, lime juice, and yogurt in small bowl.
  5. Remove nachos from oven and top with avocado, jalapeno, and cilantro lime yogurt sauce.
  6. Serving size: 1/6th of nachos

People Also Like

People Also Like