128 Fewer Calories           
9g Less Fat

Servings: 8
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy


6 (6-inch) fat-free flour tortillas
1/2 cup fat-free refried beans
1 small onion, chopped
1/2 cup reduced-fat shredded Monterey Jack cheese
1 jalapeno sliced
1 (15-ounce) can vegetarian chili with beans
3/4 cup fat-free sour cream
1 tomato, diced
1/4 cup chopped scallions


Preheat the broiler. Stack the tortillas and cut into quarters. Arrange the tortilla pieces in one layer on the broiler rack; spray the tortillas lightly with nonstick spray. Broil 6 inches from the heat, turning frequently, until crisp and golden, 3 – 4 minutes.

Preheat the oven to 425°F.  Transfer half the tortilla chips to a 9 x 13-inch baking pan. Spread 1 teaspoon of the refried beans on each chip. Sprinkle with half the onion, half the cheese, and half the jalapeno. Spoon half the chili over top. Repeat layering with the remaining chips, beans, onion, jalapeno, and chili. Sprinkle the remaining cheese over top.

Bake, uncovered, until the filling is hot and the cheese is melted, 12 – 15 minutes.  Top nachos with sour cream, tomato, and scallions. Serve at once.

Original recipe courtesy Paula Deen: Macho Nachos

Nutritional Information: Per Serving: 157 Cal (39% from Fat, 26% from Protein, 36% from Carb); 11 g Protein; 7 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 15 g Carb; 6 g Fiber; 2 g Sugar; 98 mg Calcium; 2 mg Iron; 604 mg Sodium; 12 mg Cholesterol

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  1. Joy says:

    I’m very tempted to send Paul to the store to get the stuff to make this today. I LOVE stuff like this.

  2. Nikki says:

    I love nachos! 🙂 These look delicious!

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