Nachos are a favorite quick meal in our house.  Who doesn’t like tortilla chips and cheese?  In an effort to be a little healthier, I replaced the store bought chips with a homemade baked version, left out the cheese for the grown ups, and turned it into a “bowl”.   I didn’t miss that cheese at all.  Ok, maybe I missed it a little…


Black Bean and Chicken Bowl

Serves 4


4 tortillas

olive oil spray

1 can black beans

¼ cup salsa

1/2 teaspoon garlic powder

1/4 teaspoon cumin

2 ears fresh corn

2 cooked chicken breasts, shredded (I used rotisserie chicken)

¼ cup Greek yogurt

juice of one lime

2 small tomatoes

salt, to taste

fresh cilantro, chives, green onions (optional)

chopped avocado, optional


Preheat oven to 400 degrees. Spray both sides of each tortilla lightly with olive oil spray. Cut into triangles and place on baking sheet. Sprinkle with salt and bake for 5-6 minutes, or until crispy.


Drain and rinse black beans.  Combine beans, salsa, garlic powder, and cumin in a small saucepan and heat until hot.


Place corn in a microwave safe dish with ½ cup water, and microwave, covered, for 5 minutes.   Cut corn off the cobb when it’s cooked.


Mix the lime juice and the Greek yogurt to create a yogurt cream sauce.


To assemble the bowl, place the black beans in bottom.  Add the chicken. Drizzle on the yogurt cream sauce.  Then, add the corn, cilantro, homemade chips, and tomatoes around the edge.  Add cilantro, any herbs, and avocado.  Sprinkle with a little salt to taste before serving.