1 tsp. olive oil

1 (15.5-oz) can black beans, rinsed and drained, divided

1 tbsp. cilantro leaves, finely chopped, plus leaves for garnish

3 tbsp. fresh lime juice, divided

1 red bell pepper, diced

2 green onions, thinly sliced

4 ounces multigrain, rice, lentil, or bean tortilla chips

4 ounces reduced-fat cheddar cheese, grated (dairy-free Daiya is good too)

1/2 avocado, diced

Pico de gallo (for serving)

Preheat oven to 400 F.

• In a medium bowl, mash the oil, 1 cup beans, chopped cilantro, and 2 tbsp. lime juice.
• In another bowl, toss pepper, onion, 3/4 cup beans, and 1 tbsp. lime juice.
• Spread chips on a baking sheet; cover with the cheese. Bake until cheese melts.
• Top nachos with the bean mixtures, avocado, and raw pico de gallo; garnish with cilantro leaves.

Ann's Article:

Nacho Madness

Chef Wendell hosts Eat Right Now on WISH TV 8 CBS Indianapolis. He can be reached at 317-372-2592 or This email address is being protected from spambots. You need JavaScript enabled to view it. . Visit his website at Chefwendell.com.

Meet Wendell