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.
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
- 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.
- 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.
- 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.
- Remove nachos from the oven, top with avocado and serve with dollops of sour cream.