This low-carb take on nachos is a perfect way to use your late season bell peppers and tomatoes. Leave out the chicken and add another type of bean, like pinto, for a vegetarian version. I love to serve this delicious and nutritious meal on game days. Cheer on your team with this healthy dish and hopefully you can celebrate a win.

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Ingredients:

4 large bell peppers

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup cooked chicken, shredded

1 (15 ounce) can, no-salt-added black beans

2 tomatoes, diced

¾ cup shredded cheddar cheese

1 avocado, cubed

Sour cream for serving

Directions:

1. Preheat oven to broil on high heat. Slice bell peppers into thin strips and place them in a baking dish. Broil for 5 minutes, flipping halfway through the cook time.
2. Combine chili powder, cumin, salt and pepper in a small bowl. Place chicken in a medium bowl and add seasoning mix. Drain and rinse beans, and add them to the bowl of chicken, stirring to combine.
3. Remove bell peppers from the oven and top with chicken and beans, tomatoes and cheddar cheese. Broil for about 4 more minutes, until cheese is melted.
4. Remove nachos from the oven, top with avocado and serve with dollops of sour cream.

Servings: 4