24 baked tortilla chips (approximately 3 oz.)
2 teaspoons canola oil
1 onion (chopped)
1 clove garlic (minced)
1/2 teaspoon chili powder
1/2 cup (canned) black beans (rinse and drain before measuring)
12 cherry tomatoes (halved or quartered)
2 teaspoons lemon juice
1/4 cup fresh cilantro (chopped)
salt and pepper
1/2 cup low fat cheddar cheese (shredded)
1/2 avocado (diced)
1/2 cup reduced fat Greek yogurt
1 jalapeno (sliced)
Directions:
Preheat broiler to high. Line a broiling pan or large rimmed baking sheet with foil and mist with cooking spray. Arrange tortilla chips, overlapping slightly, in a single lawyer on top of foil. Meanwhile, warm oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until tender and translucent (about 3 minutes). Add garlic and jalapenos. Sprinkle with chili powder and cook, stirring until fragrant (about 1 minute longer). Stir in beans and tomatoes. Cook and stir until just warmed through (about 2 minutes). Add lemon juice and cilantro. Season with salt and pepper and give it one last stir. Spoon your yummy bean dip onto the center of your chips and spread evenly. Sprinkle cheese evenly on top. Broil, watching constantly and turning pan often until nachos are hot, cheesy and bubbly (about 1 minute). Remove pan from broiler. Sprinkle avocado over nachos and garnish with dollops of yogurt. Transfer to a platter and serve immediately.
Bon appetit!
[Recipe and Image via allyou.com]
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