Don't miss another issue…      Subscribe

Vegetable Nachos

 
Vegetable Nachos
39

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

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

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

Reviews

over 5 years

I customized this recipe into a tastier version, see the linked recipe below. It came out cheesy and very tasty. A delicious and well-balanced meal for supper.

Add review

 

 

Comments

Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 36335% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed