Healthy Weeknight Nachos

"No thanks, I don't like nachos." Said no one, ever.  An unexpectedly colorful meal and the perfect way to use small amounts of seemingly random ingredients.



Serves: 4-5

  • 10 corn tortillas, sliced into triangles
  • Avocado oil - about 2.5 TBSPs (olive oil or grape seed oil also work)
  • 2 cups mixed vegetables, chopped (shown here with broccoli, red bell pepper)
  • 2 cloves garlic, chopped
  • 1-2 cups mixed cooked proteins (shown here with black beans and chicken)
  • 1 teaspoon cumin
  • 1-2 cups shredded cheese (mozzarella and Monterrey jack, or a combo of the two work well)
  • Salt and pepper
  • Juice from 1 lime


Preheat oven to 400.

Place sliced tortillas on a baking sheet and brush with about 1/2 TBSP avocado oil, add salt to taste. Bake for 15 minutes or until crunchy.   Leave on the baking sheet but set aside and lower the oven to 350.

Heat 2 TBSPs avocado oil over medium heat.  Add the vegetables and garlic and saut√© until almost tender.  Add the proteins and cook until warm.  Sprinkle everything with cumin, salt and pepper to taste, mix. 

Spread the vegetable/protein mixture on top of the chips and top with cheese. Return to the oven and heat until the cheese melts, about five minutes.  Drizzle with lime juice and enjoy!