Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. This year give your nachos a healthy twist.
LoSalt is a one-for-one substitute, meaning that if a recipe calls for one teaspoon of salt, use one teaspoon of LoSalt.
Recipe by Chef Mareya Ibrahim, the Fit Foody and founder of Eat Cleaner.
In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.
Preheat oven to 300 degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.
Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce, and a few spoon full of the salsa.