Author: Allie, Customer Happiness Manager

Prep Time: 15 minutes

Cook Time: 10 minutes

Makes: 6-8 servings

Who doesn’t love nachos?! This healthier version is loaded with flavor without the guilt trip. Customize the recipe to your liking, but don’t forget your Hamama microgreens and green onions! Make a huge pan of these for the next game day and your friends and family will be happy no matter who wins :D

• 1 pound rotisserie chicken, diced or shredded (Can sub ground beef/chicken, carnitas, diced roasted sweet potatoes, or vegan chorizo).
• 1 (1.25-ounce) package taco seasoning
• 12 ounces blue corn tortilla chips (I like Garden of Eatin’ organic blue corn tortilla chips)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, frozen, canned or roasted
• ½ cup shredded cheese, like cheddar or mexican blend
• ¼ cup diced red onion
• 1 jalapeno, thinly sliced

Garnish:

• 1 avocado, diced (or you can top with fresh guacamole)
• ¼ cup cotija cheese
• 1 Roma tomato, diced
• 2 tablespoons sour cream or greek yogurt
• Hot sauce to taste
• Fresh cilantro, chopped
• Lime wedges
• Hamama green onions, chopped
• Hamama microgreens - Any variety of radish or cilantro are my favorites for this!

1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cook your protein of choice, seasoning with your favorite homemade or store-bought taco seasoning
3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with shredded cheese, your protein(s), black beans, corn, red onion, and jalapeno slices.
4. Place in the oven and bake until heated through and the cheeses have melted, about 5-6 minutes. You can also set the oven to broil at the end for a minute or so until the cheese is bubbly and slightly golden.
5. Top with avocado/guacamole, cotija cheese, tomato, sour cream, cilantro, green onion, and Hamama microgreens (radish and cilantro are the perfect compliment!). Serve immediately with lime wedges and hot sauce on the side.