nachos healthy dinner low carb

B&B Nachos

So you may be thinking, what do nachos have to do with a bed and breakfast? But think again! The B&B here stands for Beef and Bean nachos, as in grass-fed ground beef and fiber-filled pinto beans! Pile those nutritious ingredients on top of bean chips, almond cheese, and tomatoes, all topped off with spinach, cilantro, and lime? My kind of nachos.

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What are bean chips you might ask? Easy-they are made from beans! The kind we used was a combination of white and black beans, and is shown in the picture. I’m not here to promote or endorse any specific brand, so if there’s one that you like better, go for it! These happened to be gluten-free and had a nutritional profile I was happy with.

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And then really, this dinner comes together in a pinch. Brown your beef and season it with cumin and paprika, or use your favorite taco seasoning. Then, pile all your toppings on to the chips! Let it bake in the oven for about 10 minutes  or until your cheese is nice and melty, and top it with the fresh ingredients. That’s all folks! Serve with salsa, sour cream, or anything else you like and dig in!

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B&B Nachos

nachos healthy dinner low carb

A healthy take on a favorite – NACHOS! By substituting bean chips for the regular variety, we significantly increase the protein and decrease the carbs, without losing the delicious.

  • Author: Samantha Elaine
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Entrees

Ingredients

  • 1 lb grass-fed ground beef
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 5 oz black or white bean chips
  • 1 cup shredded cheese, divided *
  • 1 cup canned pinto beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, thinly sliced
  • ¼ cup cilantro, roughly chopped
  • 1 lime, cut into wedges
  • Salsa, to taste

Instructions

  1. Preheat oven to 350. Season your beef with cumin and paprika. In a medium pan, brown
    the ground beef, crumbling it up as it cooks. Set aside.
  2. Line a baking sheet with foil. Spread chips out on the pan. Sprinkle with ½ cup cheese.
    Add cooked beef, beans, and ½ cup tomatoes. Top with remaining ½ cup cheese. Bake in
    the oven 10-15 minutes, until cheese is melted.
  3. Top with remaining tomatoes, spinach, and cilantro. Squeeze lime over the top and
    serve with salsa.

Notes

*To make this dish dairy-free, use vegan cheese.

I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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