loaded healthy nachos

I'm making these tonight for dinner!!!  They're AMAZING & even the kids will eat them, (and by "kids" I mean "HUSBAND")

Loaded Healthy Nachos

To make these loaded, g0od-for-your-heart and soul nachos, I began with a large whole grain tortilla. This is a multigrain Flat Out wrap, it’s got a longer ingredient list than I’d like, a decent amount of fiber, and 100 calories.

Lay the triangles on a wire rack set on top of a roasting pan, or simply place them on the roasting pan by themselves. Coat them generously with cooking spray and sprinkle them with a hefty pinch of salt. Broil for 4-5 minutes on one side, flip them and broil for another 1-2 minutes or until crisp and light golden brown.

Add 1 tsp olive oil to a small skillet set over medium heat.

Add 1/4 cup finely diced onion. Saute for 3 minutes, or until the onion begins to soften.

Add 1 minced clove of garlic and stir for 20 seconds.

Add 1/4 cup black beans.

Add 1/2 cup chopped tomatoes. I used halved sugarplum tomatoes, which are deliciously sweet.

Next, squeeze half of a lime over the pan. Sprinkle in 1 tsp cumin and 1 tsp chili powder.

Stir to combine and let the mixture cook for 1 minute, just to heat through.

Place the crisp tortilla chips in a pile on a foil lined roasting pan coated with nonstick cooking spray.

Pile the black bean and tomato mixture onto the center

Now, sprinkle the whole pile with 1/3 cup shredded Mexican blend cheese (a combination of cheddar and pepperjack). Set under the broiler for about 2 minutes, until the cheese is bubbly and melted

Carefully slide the nachos onto a plate, or simply eat them from the foil. Top with 1/4 of an avocado, diced, and a dollop of sour cream

-Recipe from "Can you stay for dinner"