Worth a trip

Southwest Veggie Nachos

Name: Southwest Veggie Nachos
Cuisine: mexican
Ingredients: Vegetable oil cooking spray; 6 ounces baked tortilla chips; 1 can (15 ounces) low-sodium black beans, rinsed and drained; 1 green bell pepper, diced; 1/2 cup frozen corn, thawed; 1/4 teaspoon ground cumin; 1/4 cup sliced black olives; 3 tablespoons pickled jalapeño slices; 1 1/2 cups reduced-fat shredded Mexican blend cheese; 4 large plum tomatoes (about 12 ounces), chopped; 1/2 cup chopped red onion; 1/4 cup cilantro, chopped; 1 teaspoon fresh lime juice; 1/2 avocado, diced

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In 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. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions