Homemade Guiltless Nachos

I went to one of my Charlotte Food Bloggers meetups the other night, which provided me with some much needed inspiration to get another post up on the blog. I always love chatting with the CFB ladies. We went to Bonterra Dining & Wine Room for Charlotte restaurant week and had an amazing meal and a lot of laughs. The food was fantastic! Some of the highlights are below:


Mini cheese and charcuterie plate


Pan-roasted salmon in miso broth with risotto and bok choy


Chocolate peanut butter mousse cake


But on to my actual post…NACHOS!


These nachos are incredibly comforting after a hard day, when I’m in a bad mood, or when I’m just craving nachos (which is always). Plus they’re quite lovely and colorful to look at! But unlike most comfort food, these nachos are not bad for you, so you can indulge without the guilt. They’re also really easy to make for one person, but you can easily double them for two as a main dish or four as an appetizer. I make these at least once a week for dinner and they always make my night better. Enjoy!



  • 3 corn tortillas, cut into triangles
  • 3/4 cup shredded cheddar cheese
  • 1 avocado
  • 1 Tbsp. lime juice
  • Salt to taste
  • 1 Tbsp. olive oil
  • 1 red bell pepper, chopped
  • 1/2 cup chopped spinach
  • 1/2 cup Beyond Meat Feisty Crumble*
  • Seasonings**: salt, chili powder, cumin, garlic powder, onion powder
  • Sriracha chili sauce


*I don’t eat meat so I use a meat substitute in my nachos, which I’ve linked above. If you’re a meat eater, you can certainly use ground meat instead

**I never measure out my seasonings, so just season to your own taste



  1. Set oven to broil on low. Spread the tortilla triangles out in a single layer on an ungreased baking sheet. Broil for 5-10 minutes, or until chips just start to lightly brown. Remove from oven and set aside.
  2. Scoop the avocado out into a small bowl. Mash with a fork until smooth. Add the lime juice and salt to taste and stir to combine. Set aside.
  3. Heat a large nonstick pan over medium heat and add the oil. When hot, add the peppers, spinach and “meat.” Sprinkle with the seasonings and stir to coat all the veggies. Saute about 10 minutes, or until cooked through, soft and lightly browned.
  4. To assemble, lay the chips out in a single layer on a large plate. Sprinkle with the cheese then add the hot veggie mixture over the cheese so it starts to melt on the chips. Add dollops of the guacamole all over the top. Drizzle with the sriracha.







Odin is always nearby when it’s nacho night! 

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