Enjoy this fantastic, nutritious modification of the common snack! Your appetite will be sated by these nutritious Mexican nachos!

HELPFUL MEXICAN NACHOS Healthy Mexican Nachos Type of Recipe: Appetizer Culinary: Mexican Written by Foodieaholic Ingredients: 6 Servings {b} Mango Tomatillo Salsa: Peeled, pitted, and diced one ripe mango. 14 medium red onion, finely chopped and two medium roma tomatoes, chopped 1 minced, seeded, and halved jalapeo 3 tablespoons freshly chopped cilantro One lime’s juice and finely grated zest 1.5 teaspoons LoSalt, br, br, br, b Nachos:{/b} 6 pitas with lower carbs made from whole wheat frying-pan nonstick coating 2 tablespoons of cumin powder 1 (15-ounce) can of black beans, drained and rinsed, plus a half pound of diced, grilled chicken breast 2 cups low-fat shredded meat Cheese, Monterey jack 1 cup plain nonfat Greek yogurt 1 lime’s juice and 1/4 teaspoon of its finely grated zest LoSalt Instructions Mango, tomato, onion, jalapeo, garlic, cilantro, lime juice, zest, and salt should all be combined in a mixing dish. Toss to combine the ingredients. To allow the flavors to meld, set away. Set oven to 300 degrees Fahrenheit. To make 12 rounds, horizontally cut the pita bread in half. 8 wedges should be cut from each round. Place the pita triangles on two baking sheets in a single layer. Sprinkle cumin on the surface after lightly misting it with nonstick cooking spray. About 5 minutes of baking will provide a very light crisp. On top of the toasted pita chips, arrange the cubed chicken, black beans, and lowfat cheese. The cheese has to melt in the oven for 10 to 12 minutes. Mix the yogurt, lime juice, zest, and salt in a small bowl. Place aside. Place the nachos on a serving tray and top with some salsa and the lime-yogurt sauce.