Simplest Nachos (Vegan)
Yield
1 batchPrep
25 minCook
0 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
white beans
cooked |
|
| 1 | each |
tomatoes
finely |
|
| 1 | each |
green chili peppers
canned, mild |
*
|
| 1 | each |
jalapeño pepper
canned, hot |
*
|
| 1 | each |
onions
finely |
|
| 1 | each |
sweet red bell peppers
fresh, diced, or roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
white beans
cooked |
|
| 1 | each |
tomatoes
finely |
|
| 1 | each |
green chili peppers
canned, mild |
*
|
| 1 | each |
jalapeño pepper
canned, hot |
*
|
| 1 | each |
onions
finely |
|
| 1 | each |
sweet red bell peppers
fresh, diced, or roasted |
|
Directions
Fill a big bowl with BAKED TOSTITOS.
Provide everyone with a butter knife to spread the beans onto the chips, and add toppings as desired.
If you feel Nachos must have cheese, then you have to spread beans on each chip, arrange them on a cookie sheet and sprinkle the other ingredients, including shredded FF cheese, over them.
Bake at 350 just until cheese is melted. But try it the other way first. Very tasty, everyone gets the toppings they prefer, and the chips stay CRISP!
