To start out: Gather all of your favorite toppings and chop away! I used grilled chicken breast, cherry tomatoes, cilantro, roasted red pepper, lime wedges, avocado, black beans and some low fat shredded organic cheese!
Next get a stack of corn tortillas (I used 6 Trader Joes Corn Tortillas) and cut them like you would a pie. You should get 8 triangles from each tortilla. Place on aluminum foil lined baking sheet that has been sprayed with olive oil spray. Drizzle tortillas with lime juice and sea salt. Bake at 350 degrees for 25 minutes or until golden and crispy. Once golden, top with black beans, chicken, roasted red pepper and cheese. Return to oven to melt cheese. Top with additional toppings!
Clean Eating Nacho Bar
serves 2-4 (depending on how hungry you are!)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup sliced roasted red peppers (in water-not oil)
- 1 cup chicken (cooked and chopped)
- 1/2 cup shredded cheese (low fat organic)
- 1/2 cup cherry tomatoes
- 1/4 cup cilantro (chopped)
- 1 avocado (diced)
- 1 lime (cut in wedges)
- 6 corn tortillas (Trader Joes are the cleanest ones I have seen)
- olive oil spray
- sea salt
- Greek Yogurt (plain, non-fat organic-optional)
- Salsa Verde (optional)
Cut each tortilla into 8 triangle pieces. Line a baking sheet with aluminum foil and spray with olive oil. Spread out tortillas in a single layer on baking sheet. Squeeze lime juice over tortillas and lightly salt. Bake at 350 for 25 minutes or until golden brown and crispy.
Remove from oven and top with black beans, roasted red pepper, chicken and shredded cheese. Return to oven to melt cheese. Once melted, remove and top with the rest of the toppings.
Serve with Greek yogurt and Salsa Verde.