Who doesn’t love nachos? They’re a surefire crowd-pleaser and easy to prepare. All the toppings can be really heavy though, so I wondered if there was a way to make them easier on the stomach. I came up with this lighter recipe, more for everyday noshing than for guests. They actually make a great meal too, either lunch or dinner. The tahini sauce is a very nice cheese replacement and easier to pour. If you’re watching salt, select lower-sodium chips and no-salt-added canned beans and tomatoes (or use fresh tomato); the tahini drizzle is naturally very low in sodium. Try these with kids who love any food they can eat with their fingers!

MEAL NACHOS

Ingredients

Blue corn chips (or any favorite tortilla chip)

1 ripe avocado, diced

15 oz. can diced tomatoes, drained

15 oz. can black beans, drained

Tahini sauce (blend 1/3 cup tahini, juice of half lemon, 2 tablespoons nutritional yeast, 1 tablespoon garlic powder, extra water to thin out and make a pourable consistency)

Few stalks of chives or green onion

Directions

Simply lay enough chips to cover a 9-inch plate and layer on all the toppings. Generously drizzle the tahini sauce. Using kitchen scissors, snip the chives on top. The serving size depends on how many people you are serving and if it’s a meal or snack (and how hungry you are!). The ingredients above will generally make enough for two adults to enjoy as a meal!