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The Taste I Love, and The Nutrition Isn't Half Bad Either...
Sometimes I get worn short on what foods to feed my family. I try to mix it up so that nobody gets bored, but I also like to keep the nutritional value of our meals high. What used to be a battle for 'healthy eating' has become less painful. Finding new ways to provide taste with nutrition has kept my family happy, which makes me happy.
So today I am sharing with you a recipe for nachos I came across that no only taste good, but are still fairly decent for you as well. We made a meal of it, as it is fairly balanced. I can't say that too often about nachos.
And how good was it? Even my 4 year old daughter asked for seconds.
Here is the low down:
The mozzarella stands in for the fatty cheddar, and black bean chips boost fiber and slice the calories. And with a big scoop of black beans and salsa, you get a blast of antioxidants.
- 1 bag black bean chips
- 1 can black beans, drained and rinsed
- 1 ½ cup shredded, low-moisture part-skim mozzarella cheese
- 1 cup cooked chicken, shredded or chopped
- 1 cup salsa
- ½ cup chopped fresh cilantro
Preheat oven to 400°F. Arrange the chips in a single layer on a large nonstick baking sheet. Cover evenly with the black beans, then the mozzarella cheese. Bake for 15 minutes, until the cheese is slightly melted. Remove from oven, spread the chicken evenly over the nachos, and return the nachos to the oven. Bake an additional 10 minutes, or long enough to warm the chicken and brown the cheese. Remove and top with your favorite salsa and the cilantro.
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