Power Nachos

Vegetarian
Gluten Free
Health score
13%
Power Nachos
45 min.
4
440kcal

Suggestions


Are you ready to elevate your snack game with a delicious and nutritious twist? Introducing Power Nachos, a vibrant and satisfying dish that is perfect for any meal of the day! Whether you're looking for a hearty lunch, a main course for dinner, or a delightful snack to share with friends, these vegetarian and gluten-free nachos are sure to impress.

Imagine crispy multigrain tortilla chips topped with a melty layer of reduced-fat cheddar cheese, creating a delightful base for a medley of fresh ingredients. The creamy avocado adds a rich texture, while the zesty lime juice and fragrant cilantro bring a burst of flavor that will tantalize your taste buds. With cannellini beans providing a protein-packed punch, these nachos are not only delicious but also a wholesome choice that will keep you energized throughout the day.

In just 45 minutes, you can whip up this colorful dish that serves four, making it perfect for gatherings or a cozy night in. With a caloric breakdown that balances protein, fats, and carbohydrates, Power Nachos are a guilt-free indulgence that you can feel good about. So gather your ingredients, preheat that oven, and get ready to enjoy a plate of nachos that are as nutritious as they are tasty!

Ingredients

  • 0.5  avocado diced
  • 15.5 oz .5 can cannellini beans divided rinsed drained canned
  • rib celery thinly sliced
  • ounces cheddar cheese grated reduced-fat
  • tablespoon cilantro leaves finely chopped for garnish
  • tablespoons juice of lime fresh divided
  • teaspoon olive oil 
  • 0.3  onion red thinly sliced
  • servings salsa (for serving)
  • ounces multigrain tortilla chips 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 400F.
  2. In a medium bowl, mash the oil, 1 cup beans, chopped cilantro, and 2 TBSP lime juice. In another bowl, toss the celery, onion, 3/4 cup beans, and 1 TBSP lime juice.
  3. Spread chips on a baking sheet; cover with the cheese.
  4. Bake until cheese melts.
  5. Top the hot nachos with the bean mixtures, avocado, and salsa; garnish with cilantro leaves.

Nutrition Facts

Calories440kcal
Protein15.64%
Fat40.85%
Carbs43.51%

Properties

Glycemic Index
47.25
Glycemic Load
6.14
Inflammation Score
-7
Nutrition Score
18.012608751007%

Flavonoids

Cyanidin
0.08mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.25mg
Hesperetin
1.01mg
Naringenin
0.04mg
Apigenin
0.29mg
Luteolin
0.11mg
Isorhamnetin
0.34mg
Kaempferol
0.07mg
Quercetin
1.54mg

Nutrients percent of daily need

Calories:440.02kcal
22%
Fat:20.61g
31.71%
Saturated Fat:7.01g
43.82%
Carbohydrates:49.39g
16.46%
Net Carbohydrates:40g
14.55%
Sugar:2.63g
2.93%
Cholesterol:28.35mg
9.45%
Sodium:504.13mg
21.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.75g
35.5%
Fiber:9.39g
37.55%
Manganese:0.66mg
33.1%
Calcium:329.88mg
32.99%
Phosphorus:322.92mg
32.29%
Folate:108.49µg
27.12%
Magnesium:102.29mg
25.57%
Potassium:826.31mg
23.61%
Iron:4.09mg
22.7%
Vitamin E:3.19mg
21.28%
Zinc:2.92mg
19.47%
Vitamin K:20.35µg
19.38%
Copper:0.37mg
18.48%
Selenium:11.5µg
16.43%
Vitamin B6:0.29mg
14.68%
Vitamin B2:0.24mg
13.99%
Vitamin B1:0.19mg
12.64%
Vitamin B5:1.12mg
11.17%
Vitamin A:532.61IU
10.65%
Vitamin C:7.34mg
8.9%
Vitamin B3:1.23mg
6.15%
Vitamin B12:0.3µg
5.01%
Vitamin D:0.17µg
1.13%
Source:My Recipes