LUNCH or SNACK Inspiration – Healthy Nachos!
Do you have picky kids who don’t like their foods combined? My kids definitely fall into this category! Once in awhile I can convince them that the meal I serve them is better mixed together, but usually they much prefer it deconstructed. I cannot complain I don’t have extremely picky kids so I have decided I will pick my battles and this one is not worth it. The first time I made these nachos I baked them with the beans and corn included.
My children told me they were not fun nachos. They decided it would be a much better lunch with the corn and black beans as a salad on the side so that is what we did for round 2. These nachos would even make an easy meatless dinner (you could add a salad too)! Additionally, I have also used this idea with leftover taco meat as a fun second meal with the same meat. Lastly, I am going to start adding these in as an easy and fast flexible meal night. Most of the ingredients are pantry and weekly staples and could be used another day or week.
These healthy nachos come together in under 15 minutes and are adaptable for your family! Bonus did you know that most nacho chips are gluten free? I wrote the recipe 2 ways and do what works best for your family. There are a lot of other fun toppings you can include or swap out to make these work for your family.
Tips & Additional Toppings for Healthy Nachos!
- Diced Bell Peppers
- Sour Cream
- Guacamole instead of Avocado
- Cilantro (I love topped on mine after I have served my children)
- Radishes
- Pinto or Kidney Beans instead of Black Beans
Ingredients
Nachos
- 1/2 bag of tortilla chips
- 1 1/2 - 2 cups shredded cheese
- 1 cup black beans
- 1 cup cooked frozen corn
- 1/2 cup of your favorite salsa + more for the side
- 1 avocado diced into
Corn & black beans on the side:
- 1 tbsp of olive oil
- 1/4 tsp salt
Other Optional toppings
- Sour Cream
- Cilantro
- Diced Peppers
Instructions
Instructions fully loaded:
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper
- Place the chips in a single layer to cover your baking sheet
- Sprinkle on corn and black beans and then the sprinkle the cheese on top
- Bake for 7 minutes or until cheese is melted
- While cheese is melting prepare your toppings
- Let cool for 3-5 minutes, then drizzle with salsa and top with diced avocado and any other additional toppings
Instructions with Corn & Black Bean Salad on the side
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper
- Place the chips in a single layer to cover your baking sheet
- Sprinkle the cheese on top
- Bake for 7 minutes or until cheese is melted
- While cheese is melting prepare your toppings and corn and black bean salad
- Mix corn, black beans, olive oil and salt together in a small ball
- Let cool for 3-5 minutes and top with salsa, diced avocado and any other additional toppings
