Veggie Nachos
Nachos with fresh vegetables, black beans and cheddar and colby cheeses are crunchy and filing and a delicious way to get
Equipment
- 11 x 17-inch baking sheet
- parchment paper
Ingredients
- 24 large tortilla chips
- (1) 15.5-ounce can of black beans, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 large jalapeño peppers, chopped, seeds discarded
- 2 medium banana peppers, chopped
- ½ large sweet onion, chopped
- 1 cup mild cheddar cheese, shredded
- 1 cup Colby cheese, shredded
- 1 medium tomato, chopped and seeds removed
- 2 tablespoons cilantro, chopped
- salsa (optional)
- sour cream (optional)
Instructions
- Drain the black beans while you chop all the vegetables.
- Preheat oven to 350°F. Place a sheet of parchment paper on a large baking pan. Cover the parchment paper with a layer of tortilla chips, laying them side by side but not on top of each other.
- Place the black beans on the tortilla chips until all the beans are used. Sprinkle the red bell pepper evenly over the tortilla chips. Continue sprinkling one vegetable at a time by adding the green pepper, jalapeño, banana pepper, and onion over the chips.
- Sprinkle both the cheddar and Colby cheese evenly over the chips. On top of the cheese mixture, add the chopped tomatoes.
- Bake for 10-12 minutes or until cheese is melted. Remove from the oven and garnish with the chopped cilantro. Serve with salsa and sour cream.
Notes
Peppers
Experiment with different fresh peppers to make the nachos spicier. Also, garnish with chopped fresh jalapeños for an extra-crunchy kick.Nutrition
Calories: 86kcalCarbohydrates: 8gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 10mgSodium: 76mgPotassium: 132mgFiber: 2gSugar: 1gVitamin A: 339IUVitamin C: 15mgCalcium: 82mgIron: 1mg
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