Spunky Spud Nachos

Spunky Spud Nachos

Print Recipe
Time: 40 minutes
Servings: 10

Ingredients

  • 1 cup plain, non-fat Greek yogurt
  • 1 Tbsp cumin
  • 1 tsp chipotle powder
  • 1/2 cup minced fresh cilantro
  • 1 lime, juiced
  • Non-stick cooking spray
  • 6 medium potatoes, thinly sliced (we used a mix of russet & sweet potatoes)
  • 1 1/2 cups shredded reduced-fat fiesta blend cheese
  • 1 (12.5 oz) can chunck chicken breasts, drained & shredded
  • 1 (15 oz) can no-salt-added black beans, drained & rinsed
  • 1 1/2 cups frozen corn
  • 1 small red onion, diced
  • 1 jalapeño, diced
  • 1 avocado, diced
  • 1 cup shredded lettuce

Preparation

1. In a large bowl, mix yogurt, cumin, chipotle powder, chilantro & lime juice. Cover & store cilantro lime crema in refrigerator until ready to serve.

2. Preheat oven to 450 ⁰F. Lightly coat two sheet pans with cooking spray. Evenly spread potato slices on sheet & lightly coat with cooking spray. Bake 20 minutes or until lightly browned & crispy.

3. Remove pan from oven & top with cheese, chicken, beans, corn, onion & jalapeño. Bake another 10 minutes, or until cheese is melted.

4. To serve, top with avocado, lettuce & cilantro lime crema.

Tips

Try this recipe with a mix of regular and sweet potatos!

Nutrition Facts

10 servings per recipe
Serving size (378g)
Amount per serving
Calories		 360
% Daily Value*
Total Fat 11g 100%
    Saturated Fat 20g 0%
    Trans Fat 0g  
Cholesterol 40mg 13%
Sodium 200mg
 9%
Total Carbohydrate 46g 17%
    Dietary Fiber 9g 32%
    Total Sugars 6g  
Includes 0g Added Sugars
 0%
Protein 21g  
Vitamin D 0mcg 0%
Calcium 193mg 15%
Iron 3mg 15%
Potassium 1154mg 25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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