Southwest Veggie Nachos Recipe

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SOUTHWEST VEGGIE NACHOS

Mikekey *

By
@Mikekey

Healthier version of a great game day snack.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
5 Min
Method:
Bake

Ingredients

6 oz
tortilla chips (use baked, not fried)
1 can(s)
(15 oz) low-sodiem black beans, drained and rinsed
1
green bell pepper, seeded and diced
1/2 c
frozen corn, thawed
1/4 tsp
ground cumin
1/4 c
sliced black olives
3 Tbsp
pickled jalapeno slices
1 1/2 c
reduced-fat shredded mexican cheese blend
4 large
plum tomatoes
1/2 c
chopped red onion
1/4 c
cilantro, chopped
1 tsp
fresh lime juice
1/2
avocado, diced

Step-By-Step

1Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet.
2In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.
3In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Top hot nachos with this mixture and serve.

About this Recipe

Course/Dish: Chips, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Hashtag: #game-day