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Lightened- Up Loaded Nachos

The line between loaded nachos and taco salad is a hotly-debated issue among experts in the field. Join us on the cutting edge of snack-attack science!

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
613 calories per serving


> 2 zucchini
> 2 tbsp olive oil
> 2 (3.5 oz) pkgs sliced shiitake mushrooms
> 1 (9 oz) bag blue corn chips
> 1 (13.5 oz) can black beans
> ½ cup low-fat shredded Cheddar cheese
> 1 avocado
> ¼ cup sliced jalapeno peppers
> ½ cup red salsa


Preheat the oven to 350°F. Thinly slice zucchini and place in an even layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and season with salt (in moderation) and pepper. Bake for 20 min., flipping halfway, or until golden brown.
Meanwhile, in a skillet set to medium heat, add the remaining olive oil and sauté the mushrooms for 5 min., or until tender.
Remove zucchini from the oven and set aside on a paper towel. On a quarter sheet pan, spread half of the corn chips in an even layer and top with half of the zucchini, mushrooms, black beans, and cheese. Repeat this layer. Place nachos back in the oven and bake for 5 min., or until cheese has melted.
Meanwhile, remove the avocado skin and chop the flesh into small pieces. Remove the nachos from the oven and top with pickled jalapeños, avocado, and salsa.

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