Spunky Spud Nachos

Spunky Spud Nachos

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	0%
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.