| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Half a 13-ounce bag baked tortilla chips (about 5 cups)
- One 15-ounce can black beans, rinsed and drained
- 1 tomato, chopped
- 4 scallions, white and light green parts only, sliced
- 1/2 cup salsa
- 1 cup chopped romaine lettuce
- 1/4 cup low-fat sour cream, in a squeeze bottle
- 1/4 cup store-bought or homemade guacamole (See Cook’s Note)
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 cups skim milk
- 2 tablespoons low-fat cream cheese
- 1 1/2 cups shredded low-fat Cheddar
- 1 tablespoon olive oil
- One 10-ounce packet frozen ripe jackfruit, thawed
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 2 tablespoons salsa
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
- Meanwhile, make the cheese sauce and prepare the jackfruit.
- For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
- For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
- To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 266 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 18 mg |
| Sodium | 380 mg |
Reviews
Diet Mexican food
Yummy