Recipe Remix: Two Bean Veggie Nachos

We polled our community on Facebook to see what not-so-healthy food not-so-healthy food deserved a healthy remix. The votes came in and the results were close, but there was a winning decision. So today, we’ll be making a healthier version of nachos!

Nachos are one of those foods that can land almost anywhere on the health spectrum. Hit up your local sports bar and chances are you’ll find a plate of nachos on the menu that err on the not-so-healthy side. Most restaurant nachos are loaded with deep-fried chips, cheese, sour cream, and sometimes even chili and seasoned beef. Delicious? Yes. But also a surefire way to undo a whole day of healthy living.

Our version will satisfy your craving for nachos without unraveling all your hard work. We’ll start with making our own baked whole grain tortilla chips. Then layer tons of veggies and beans to create a filling (and flavorful) lighter version of the game day classic. This nacho remix is then topped off with a touch of cheese and a healthy drizzle of spiced Greek yogurt.

Now these are nachos you can feel good about eating!

Two Bean Veggie Nachos

Makes: 6 appetizer/snack servings


  • 6 whole grain tortillas
  • Cooking spray
  • Garlic salt (optional)
  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoons taco seasoning (Make your own with this recipe)
  • 1/2 cup chickpeas
  • 1/2 cup black beans
  • 1/2 cup salsa (your favorite)
  • 1/2 cup diced tomatoes
  • 1/3 cup diced onions
  • 1/3 cup sliced olives
  • 1/3 cup shredded monterey jack cheese
  • 1/3 cup diced cilantro


  1. Preheat the broiler. Stack the tortillas on top of one another, and using a pizza cutter, slice into 8 chip-sized wedges. Arrange the wedges in one layer on a cookie sheet (as many as will fit) then spray with cooking spray and sprinkle with garlic salt, if using. Place under broiler and bake until the chips begin to brown, about 3 minutes. Flip the chips over and broil on other side until chips are brown, about a minute. Repeat with remaining tortilla wedges.
  2. While chips are cooking, mix together the Greek yogurt and taco seasoning, set aside.
  3. To assemble nachos, arrange chips on a baking sheet or pizza pan. Layer chickpeas, black beans, salsa, tomatoes, onions, and olives onto the chips. Sprinkle with shredded cheese.
  4. Place nachos under broiler to melt cheese, about 2 minutes. Remove from broiler, drizzle on the Greek yogurt sauce and sprinkle with cilantro.



Nutrition per serving: 281 calories, 9g fat, 37g carbs, 18g protein

What’s your favorite nacho topping?

Let us know in the comments below!

Don’t forget your shopping list!

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!