Photo of Blue corn nachos by WW

Blue corn nachos

4
3
3
Smartpoints value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
For anyone who loves nachos, and is always on the lookout for delicious, easy, and healthy-leaning spins on the idea, this recipe is for you! Crisp from whole-grain blue corn chips, gooey from melted Jack cheese, and brightened thanks to fresh tomatoes, scallions, jalapeno pepper, and fresh cilantro, these nachos hit the spot. If you're in the unexpected postion of having leftovers, turn them into chilaquiles by adding a beaten egg or two and cooking it in a skillet. Be sure to arrange the chips in a single layer in the baking dish so there’s plenty of surface area for the toppings.

Ingredients

baked blue corn tortilla chips

36 chip(s)

no-salt-added canned drained pinto beans

15½ oz, rinsed

plum tomato(es)

2 medium, chopped

uncooked scallion(s)

2 medium, thinly sliced

jalapeño pepper(s)

1 medium, seeded and minced

reduced-fat shredded Monterey Jack cheese

1 cup(s)

cilantro

¼ cup(s), chopped fresh

Instructions

  1. Preheat oven to 400°F. Spray 9 x 13-inch baking dish with nonstick spray.
  2. Arrange 24 tortilla chips in prepared baking dish in single layer. Top with beans, tomatoes, scallions, and jalapeño. Crush remaining 12 tortilla chips and sprinkle on top. Sprinkle evenly with Monterey Jack.
  3. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro.
  4. Serving size: 1/8 of nachos

A happier, healthier you starts here