We subbed baked chips for fried. Same flavor, less fat.

Ingredients

　　Vegetable oil cooking spray

　　6 ounces baked tortilla chips

　　1 can (15 ounces) low-sodium black beans, rinsed and drained

　　1 green bell pepper, diced

　　1/2 cup frozen corn, thawed

　　1/4 teaspoon ground cumin

　　1/4 cup sliced black olives

　　3 tablespoons pickled jalapeño slices

　　1 1/2 cups reduced-fat shredded Mexican blend cheese

　　4 large plum tomatoes (about 12 ounces), chopped

　　1/2 cup chopped red onion

　　1/4 cup cilantro, chopped

　　1 teaspoon fresh lime juice

　　1/2 avocado, diced

　　Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

Nutrition Per Serving

　　10 g fat

　　3 g saturated fat

　　41 g carbohydrate

　　10 g fiber

　　15 g protein

　　#### Nutritional analysis provided by Self