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Vegetable Nachos

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Vegetable Nachos

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

 

Yield

4 servings

Prep

8 min

Cook

15 min

Ready

26 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 ounces tortilla chips
1 ounce each person
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6 ounces monterey jack cheese
shredded
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1 ⅓ cups black beans
drained and rinsed
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1 ⅓ cups corn
if use canned, drain well
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1 cups cilantro
freshly chopped
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2 large italian plum (roma) tomatoes
seeded and chopped
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1 bunch onions
green, scallions, chopped
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cup green chili peppers, canned
1 ½ cup salsa
prepared and chunky
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g tortilla chips
1 ounce each person
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173.4 ml/g monterey jack cheese
shredded
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315 ml black beans
drained and rinsed
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315 ml corn
if use canned, drain well
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237 ml cilantro
freshly chopped
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2 large italian plum (roma) tomatoes
seeded and chopped
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1 bunch onions
green, scallions, chopped
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79 ml green chili peppers, canned
355 ml salsa
prepared and chunky
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Directions

Preheat oven to 350°F.

Place tortilla chips closely together on ovenproof dish.

Mix together ⅓ of cheese, beans, corn, cilantro, tomato, green onion and chilies in a medium bowl.

Stir in salsa until well combined.

Transfer vegetable mixture evenly over chips with a spoon.

Top with remaining cheese evenly.

Bake until heated through and cheese on top melts, 14 to 16 minutes.

Serve right away.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 36335% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 889mg 37%
Total Carbohydrate 16g 16%
Dietary Fiber 10g 42%
Sugars g
Protein 31g
Vitamin A 25% Vitamin C 37%
Calcium 26% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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