You can score with fiber with these vegetarian nachos that are low in calories and saturated fat. Dietician Karen Ansel, author of The Calendar Diet: A Month by Month Guide to Losing Weight While Living Your Life (which she co-authored with Dr. Melina Jampolis), says the protein-packed nachos’ soluble fibers help keep cholesterol levels down.
Recipe: No-Guilt Nachos
Yield: Serves two
Ingredients
4 6-inch corn tortillas, cut into sixths
Olive oil cooking spray
1/4 teaspoon chili powder, divided
1/4 teaspoon cumin, divided
1/4 teaspoon garlic powder, divided
1/2 teaspoon Kosher salt, divided
1 medium tomato, diced
1/3 cup chopped Vidallia onion
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 cup no salt added canned pinto beans, rinsed and drained
1/2 cup reduced-fat shredded cheddar cheese
1/2 cup non-fat Greek yogurt
Preheat oven to 350 degrees F. Arrange tortilla pieces on a baking sheet. Spray tops with cooking spray. Sprinkle with half of chili powder, cumin, garlic and salt. Reserve remaining spices. Bake for 15 minutes. Remove from oven and set aside. In a medium bowl combine remaining spices, salt, tomato, onion, lime juice and cilantro. Set aside. Warm beans in microwave for 1 minute. Stir beans into tomato mixture. Arrange tortilla chips on a large oven-proof plate. Sprinkle with cheese and heat in oven, until cheese is just melted, about 3-5 minutes. Remove from oven. Top with tomato-bean mixture, Greek yogurt and additional cilantro if desired.