Stirring Up Healthy Recipes

Tailgate Chicken Nachos

Posted on by jeparha
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Tailgate Chicken Nachos

nacho chips topped with black beans, sour cream, cheese, pico de gallo, chicken, and lettuce

Tailgate Nachos

Tailgates are not always spaces where healthful food is plentiful. However, some of our favorite recipes can be re-imagined to include healthier swaps or alternatives, making them more appropriate options when we have a diagnosis like diabetes. These sheet pan nachos are a great example of that. Tortilla chips are layered with fiber-rich black beans and protein-rich chicken before being topped with non-starchy vegetables like salsa, tomatoes, and lettuce. Dollops of reduced-fat sour cream provide a cool, creamy finish to this dish that has all of the flavors of your favorite nachos with less of the guilt. Give this recipe a try.
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Keyword: beans, black beans, breakfast, chicken, nachos, protein rich, sheet-pan meal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 257kcal

Equipment

  • Oven

Ingredients

  • 1 15oz can black beans drained and rinsed
  • 2 garlic cloves
  • 1/2 yellow onion diced
  • 1 TBSP olive oil extra virgin
  • 4 oz tortilla chips
  • 1/2 tsp black pepper
  • 2 cup chicken breast cooked and chopped
  • 1 cup salsa heat level to taste
  • 1/2 cup reduced fat Mexican cheese shredded
  • 1 cup lettuce shredded
  • 1 cup tomatoes diced
  • 1/2 cup sour cream reduced fat

Instructions

  • Preheat the oven to 375℉, and line a 9×13-inch baking sheet with parchment paper. Place the tortilla chips in a single layer on the baking sheet and set aside.
  • Add the olive oil to a skillet, and saute the onion and garlic for roughly 5 minutes or until the onions are translucent and the garlic is fragrant. Add the black beans to the pan and saute with the onion and garlic for 3 minutes. Spoon the black beans over the chips.
  • In a small bowl, combine the salsa and cooked chicken. Spoon this over the top of the chips and bean mixture. Top with the shredded Mexican cheese and bake in the oven for 20 minutes.
  • Remove the pan from the oven after 20 minutes and top with the shredded lettuce, diced tomato, and dollops of sour cream. Divide into 6 servings.

Nutrition

Calories: 257kcal | Carbohydrates: 20g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 559mg | Potassium: 3mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Iron: 1mg
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