Healthy Baked Nachos

Healthy Baked Nachos are the best way to enjoy your favorite Mexican dish!

Course Snack

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 510kcal

6-8 corn tortillas (preferably yellow sprouted corn), cut into six triangles each
2 teaspoons olive oil plus more for spraying the baking sheet
2 ears of corn cut off the cob (or frozen, thawed, about 2 cups)
15 ounce can pinto beans rinsed and drained
1 lime
Coarse kosher salt and freshly ground black pepper
1 ½ cups monterey jack cheese
8-10 cherry tomatoes halved or quartered if large
2 cups shredded romaine lettuce
1 tablespoon finely chopped fresh cilantro
1 avocado cubed

Preheat the oven to 400ºF. Spray or brush a large baking sheet lightly with olive oil. Arrange corn tortillas in a single layer on the sheet and spray or brush the top with olive oil as well. Bake 15-20 minutes or until the tortillas are lightly browned and crispy.
Meanwhile, heat 2 teaspoons olive oil in a large pan over medium heat. Add corn and cook, stirring occasionally, until just beginning to brown, 5-7 minutes. Add the beans, the juice of half the lime, and salt and pepper to taste. Remove from the heat.
When the tortilla chips are crisp, add the corn mixture evenly over the top followed by the cheese. Return to the oven until the cheese is melted. Top with tomatoes, lettuce, cilantro, avocado, and remaining lime juice.