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5 from 9 votes

Guilt-Free Late Night Nachos

These cheesy, loaded, vegetarian nachos taste just as good as the traditional recipe, but can be enjoyed completely guilt-free!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 servings (1 serving = 14 nachos)
Calories: 415kcal
Author: Anjali Shah


  • 28 corn tortilla chips
  • 1 cup vegetarian refried beans (either black or pinto beans)
  • 1-2 tsp taco seasoning more to taste
  • 4 tbsp low fat Greek Yogurt
  • 1/2 red onion diced
  • 1 bell pepper (yellow, orange or red) diced
  • 1 5oz clamshell baby spinach chopped
  • 1 6oz box cherry tomatoes halved or quartered
  • 1/2 cup shredded Mexican cheese blend

Optional toppings: cilantro, fresh lime, green onions, jalapeños, guacamole, salsa, etc.


    • Preheat oven to 350 degrees F. Line a baking sheet with foil.
    • While the oven is preheating, heat the refried beans in a pot over medium heat. Stir in taco seasoning. Cook on low for 5 minutes until combined.
    • Once the beans are done, add corn chips to the baking sheet. Top with beans, onions, bell peppers, spinach and then cheese. 
    • Bake at 350 degrees for 10 minutes. Remove from the oven and top with tomatoes and Greek Yogurt. Serve warm. 


    Top Tips for Making These Guilt Free Late Night Nachos
    • Load up your nachos so you can get as many ingredients on each chip as possible. The more the merrier here!
    • If you're adding any of the extra fresh toppings like cilantro or green onions, sprinkle them on after the nachos come out of the oven.
    • If you want to add any extra "wet" toppings like salsa, guacamole, etc. serve it on the side of your nachos so you don't end up with a soggy mess!
    • Use foil on your baking sheet for easy cleanup.


    Serving: 14nachos with toppings | Calories: 415kcal | Carbohydrates: 51.5g | Protein: 22g | Fat: 13.3g | Saturated Fat: 4g | Sodium: 873mg | Potassium: 987mg | Fiber: 12.6g | Sugar: 7.1g