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

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

Directions

Preheat oven to 180 degrees C°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