Want a lighter take on nachos that's super simple to prepare? Fresh veggies form the base for this updated version, with just enough chips sprinkled on top for a pleasing crunch.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
- 1 1/2 tablespoon chili powder
- 2 teaspoons each ground cumin and onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt and pepper
- 450 g lean ground beef
- 1 can (540 mL) black beans , drained and rinsed
- 4 cups shredded romaine lettuce
- 2 tomatoes , diced
- 1 sweet green, yellow or orange pepper , sliced
- 1 avocado , peeled, pitted and sliced
- 1/2 cup shredded Cheddar cheese
- 1 cup crushed corn tortilla chips
- 1/2 cup sour cream (optional)
- 2 tablespoons chopped fresh cilantro (optional)
In small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt and pepper.
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain fat from pan. Add spice mixture and beans; cook for 2 minutes.
Divide romaine among 4 serving bowls. Spoon beef mixture over each; top with tomatoes, sweet pepper, avocado and Cheddar.
Sprinkle with tortilla chips. Dollop with sour cream (if using); top with cilantro (if using).
Tip from The Test Kitchen: Not all tortilla chips are created equal. If you eat gluten-free, opt for corn varieties and avoid multigrain versions. To reduce fat consumption, choose chips that are baked rather than fried.
Nutritional facts Per serving: about
- Fibre 15 g
- Sodium 871 mg
- Sugars 5 g
- Protein 36 g
- Calories 525
- Total fat 27 g
- Potassium 1259 mg
- Cholesterol 75 mg
- Saturated fat 9 g
- Total carbohydrate 38 g
- Iron 46
- Folate 81
- Calcium 20
- Vitamin A 61
- Vitamin C 95