Cheesy, greasy nachos are typically a guilty late-night craving, but this recipe transforms them into a tasty and nourishing snack. The trick is to cut calories by using organic, real corn tortilla chips and substituting fat-free sour cream for the original. Adding fresh veggies, like red onions and cherry tomatoes, also helps!
1 15 oz. can of vegetarian refried beans or refried black beans
1/4 packet taco seasoning
1 c. Mexican shredded cheese blend
20 cherry tomatoes, quartered
1 small red onion, diced
4 servings of all natural, organic yellow corn chips
8-10 tbsp. fat free sour cream
Heat the beans over medium low heat and stir in the taco seasoning. Assemble the chips, onions, beans and cheese on a baking sheet covered with foil. Bake the nachos in an oven at 350 degrees, for about 5-10 minutes (until the cheese is melted and bubbling). While the nachos are baking, chop the cherry tomatoes. Pull the nachos out of the oven, and let cool slightly. Top with sour cream and diced tomatoes.