Power Nachos

build-better-nacho Photo: Travis Rathbone


  • 1 teaspoon olive oil
  • 1 (15.5-oz) can cannellini beans, rinsed and drained, divided
  • 1 tablespoon cilantro leaves, finely chopped, plus leaves for garnish
  • 3 tablespoons fresh lime juice, divided
  • 1 rib celery, thinly sliced
  • 1/4 red onion, thinly sliced
  • 4 ounces multigrain tortilla chips
  • 4 ounces reduced-fat cheddar cheese, grated
  • 1/2 avocado, diced
  • Salsa (for serving)


  1. Preheat oven to 400°F.

  2. In a medium bowl, mash the oil, 1 cup beans, chopped cilantro, and 2 TBSP lime juice. In another bowl, toss the celery, onion, 3/4 cup beans, and 1 TBSP lime juice.

  3. Spread chips on a baking sheet; cover with the cheese. Bake until cheese melts.

  4. Top the hot nachos with the bean mixtures, avocado, and salsa; garnish with cilantro leaves.

    Power Nachos are our successful attempt at turning these favorite snacks into a mini-meal that's loaded with fresh veggies and filling, protein-packed beans. These munchies have 18 grams of energizing protein and 9 grams of fiber.
  • Yield: Makes: 4 servings (serving size: 10 chips plus toppings)

Nutritional Information

Calories per serving: 393
Fat per serving: 16g
Saturated fat per serving: 5.2g
Monounsaturated fat per serving: 6.6g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 18g
Carbohydrate per serving: 43g
Fiber per serving: 9g
Cholesterol per serving: 20mg
Iron per serving: 4mg
Sodium per serving: 571mg
Calcium per serving: 304mg

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