Nachos with sprouted corn tortillas and veggies
John and I returned home from a gathering where nachos were served and determined that there must be a way to make these healthy--loaded with protein and veggies minus the unhealthy fats, carbs, and extra salt. We created something we love using organic sprouted corn tortillas at the base loaded with organic fat-free refried pintos, avocado, tomato, red onion, orange pepper, black olives and nacho jalepenos with salsa and fat-free greek yogurt for dipping. Serve with romaine and our creamy cilantro dressing on the side, and you have a complete meal. Enjoy!
Ingredients
- 4 Organic sprouted corn tortillas bake at 350 for 5 min to crisp
- 1 can organic refried beans, no added fats or blend pintos with water to make your own
- 1 Avocado sliced or diced
- 2-3 medium tomatoes sliced or diced
- 1 Red onion sliced or diced
- 1 orange pepper diced
- 1 jar nacho jalapenos
- black olives
- salsa
- plain nonfat Greek yogurt
Instructions
- Toast in toaster or bake at 350 for 5 minutes to crisp tortillas. Layer with refried beans, tomatoes, avocado, onion, peppers, jalapeños. If you'd like to cut the tortillas into wedges, do this after you spread the beans, then top with the rest of the toppings.
