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Self

Southwest Veggie Nachos

By Marge Perry

5.0

(3)

Image may contain Food Nachos and Plant
Southwest Veggie NachosTravis Rathbone

We subbed baked chips for fried. Same flavor, less fat.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  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.

Nutrition Per Serving

Per serving: 315 calories
10 g fat
3 g saturated fat
41 g carbohydrate
10 g fiber
15 g protein
#### Nutritional analysis provided by Self
TagsNachosMexicanLatin AmericanTex-MexAmericanBlack BeanBean and LegumeVegetableJalapeñoChileBell PepperCornOliveCheeseDairyAvocadoSnackStarterDinnerGluten FreeNut FreeVegetarianEasyOven BakeSuper BowlSelf
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