healthified nachos

I got this recipe from the current issue of Rachael Ray magazine. I got an amazing deal on a subscription a couple months ago and have not been disappointed. I tweaked the recipe a little to suit our tastes. The real recipe is here, my version is as follows. I don't measure a lot when I cook, I just throw stuff in, so there may not be a lot of quantities here.

Not your mama's nachos
10-12 corn tortillas
olive oil
salt and pepper
onion
2 cloves garlic
2 cans cannellini beans
1 can black beans
cheddar cheese
salsa (recipe below)
guacamole (recipe below)
sour cream

Oven to 375. Brush both sides of tortillas with olive oil then stack and quarter. Place on cookie sheet and bake for 8-10 minutes until crisp and brown. In a large skillet cook onion and garlic in olive oil until lightly brown. Stir in beans that have been drained and rinsed and heat through. Season with salt and pepper. When chips come out sprinkle with cheese and top with beans, salsa, guacamole and sour cream.

Salsa
2 cans diced tomatoes (or fresh is you can find good ones)
onion
garlic
cilantro
jalapeno
lime juice
salt and pepper

I don't like chunky salsa so i throw mine in a blender but you can leave it as chunky as you want. Just put as much of everything as you like and mix it up. So easy.

Guacamole
1-2 avocados
lime juice (prevents avocados from browning)
salt
salsa

Peel avocados and smash in a bowl. Add a couple squirts of lime juice, salt and salsa. Stir and serve.