Makes 1 serving
Have you ever had a hankering for nachos but you’re the only one at home? Here is a perfect go to lunch or dinner idea that you can enjoy…guilt free!

Ingredients
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- ¼ cup onion, small
- ½ cup zucchini, diced
- 1 clove garlic, minced
- ½ tsp ground cumin
- ¼ tsp chili powder
- ⅓ cup pinto beans, drained and rinsed
- 3 tbsp shredded mexican cheese
- 1 cut da carb wrap (Or joseph’s lavash bread)
- Toppings:
- 2 tbsp Plain nonfat greek yogurt
- Fresh cilantro
- ¼ medium avocado, sliced
- 2 tbsp Pico de gallo
- Preheat oven to 400 degrees
- Line a half baking sheet (18X13) with aluminum foil and spray with nonstick cooking spray.
- Spray cooking spray in nonstick pan over medium high heat and saute onions until transparent. Add the beans and spices. Cook for an additional 5-6 minutes. Stir often to prevent sticking
- Add the beans and cook for another 3-4 minutes. Remove from heat and set aside.
- To make the chips… cut lavash or wrap with some clean kitchen shears into triangle shaped pieces. Spray cooking spray in a pan heated over medium/high heat. Toss in chip pieces and cook while tossing until chips are nice and crispy.
- Place chips in a single layer on the baking sheet. Top with the vegetable and bean mixture. Then add cheese and place in the oven under high broil for 1-2 minutes or until the cheese is melted.
- Top with yogurt, cilantro, avocado and pico.
Calories: 386 ; Fat: 12 g; Protein:19 g; Total Carbs: 53g; Net Carbs: 37g; Fiber: 16g