1 cup reduced-fat monterey jack cheese, divided in half
2 vine-ripened tomatoes, seeded and chopped
2 medium, ripe Avocados From Mexico, cubed
4 radishes, sliced
1/2 cup cilantro, chopped
1/2 cup non-fat sour cream (or nf greek yogurt)
1 lime, sliced
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Stir in chili powder and cook for 2-3 minutes. Stir in the beans and broth and cook until the beans are tender and heated through.
Mash the beans coarsely with a fork or wooden spoon. Season with salt and pepper, as desired.
Preheat oven to 400 degrees. On a large baking sheet, place half of the tortilla chips and cover evenly with 1/2 cooked bean mixture and 1/2 cheese.
Top with remaining chips, beans and cheese. Place in the oven for an additional 5 minutes to melt cheese.
Remove from the oven and top with tomatoes, avocado, radishes and cilantro. Serve immediately with sour cream and lime slices.
Garden Nachos (vegetarian)
Amount Per Serving 8-10
Calories from Fat 0
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 34g
Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!