All veggie nachos

Total Time
23 min
18 min
5 min
When you’re ready for a quiet night at home watching one of your favorite movies, here’s a popular snack that the whole family will appreciate and keep asking for more. These nachos are chock-full of pinto beans, corn, cheese, lettuce, tomatoes, sour cream, and olives. We love the addition of fresh cilantro as a garnish, but it's definitely optional if you (or the kids!) aren't big fans. You can also substitute black beans for the pinto beans if you prefer. For a spicier version, add some minced jalapeños and use hot salsa instead of mild, which we call for here.


Canned pinto beans

15 oz

Cooked corn kernels

8 oz

Canned diced green chiles

2 Tbsp

Chili powder

1 Tbsp

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Baked low fat tortilla chips

8 oz

Romaine lettuce

2 cup(s), shredded, shredded

Fresh tomato(es)

1 medium, chopped

Light sour cream

¼ cup(s)

Fat free salsa

¼ cup(s), mild


10 medium, chopped, pitted


2 Tbsp, chopped, fresh (optional)


  1. Combine the beans, corn, chiles, chili powder, and cumin in a medium nonstick saucepan. Cook over medium heat, stirring frequently, until hot. Stir in the cheese until melted.
  2. Arrange the tortilla chips on a large plate. Spoon the bean mixture over the chips, then top with the lettuce, tomato, sour cream, salsa, olives, and cilantro (if using). Serve at once.