Healthy Loaded Nachos
If you want to name a heavy dish, the heaviest dish of all is… NACHOS! I had gotten many requests to do a skinny swap for loaded nachos and I was up for the challenge. First, I swapped out store-bought chips with vegan, gluten free, homemade black bean chips that are super easy to make and honestly taste so much better. I made my own guacamole, but you can choose to keep the ingredients separate and just sprinkle them individually on top of the chips. I added fresh shredded cheddar cheese and grilled chicken for some added protein. You can choose to make a crema or top with sour cream as desired, but I decided to keep that out of mine. This dish is super customizable and turned out to be a larger serving that I expected, so you can share this with a buddy!
As always I love to see what you guys re-create, so if you make this recipe post it and let me know!
Please note: this recipe requires a food processor. Or, you can skip making your own chips with a healthy store-bought option of your choice.
1 can Black Black beans - 15 oz
1 chicken breast
1/4 red onion
2 teaspoons lime zest
1 lime for juice
1/2 cup flax seed meal
1 1/2 teaspoon onion powder
1/2 cup cheddar cheese
Salt and pepper to taste
Preheat the oven to 375 degrees Fahrenheit.
Pour black beans, flax seed meal, lime zest, onion powder, and salt & pepper into your food processor and mix until a dough forms.
Grease a sheet pan with avocado oil then press out dough onto pan until you have a thin layer.
Lightly grease the thin layer of dough with avocado oil using a basting brush or your hands if you don’t have one available (this will make them crispy in the oven) then sprinkle with salt.
Cut dough with a pizza cutter to form your chips.
Cook chips for 20-30 min or until crispy.
While chips are cooking, grease a skillet with avocado oil and grill the chicken.
Take chips out of the oven once you reach desired crispiness and let cool for 10 min. If desired, squeeze lime juice on them for tasting.
While chips are cooling, smash the avocado in a medium bowl until smooth.
Add in the tomato, onions, and salt & pepper to taste. Mix it together.
Put chips in a skillet and top with cheddar cheese and chicken.
Put in oven and broil for 5 min.
Top with guacamole and add sour cream or other toppings if desired.