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Black Bean Nacho Gratin

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Black Bean Nacho Gratin

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

 

Yield

6 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
19 ounces black beans
canned, drained, rinsed
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1 cup corn
frozen, thawed
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1 medium sweet red bell peppers
or green, cut into strips
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1 small zucchini
chopped fine
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½ teaspoon black pepper
ground
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11 ounces mild salsa
*
4 ounces monterey jack cheese
grated
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3 ounces tortilla chips
crushed
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Ingredients

Amount Measure Ingredient Features
549.1 ml/g black beans
canned, drained, rinsed
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237 ml corn
frozen, thawed
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1 medium sweet red bell peppers
or green, cut into strips
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1 small zucchini
chopped fine
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2.5 ml black pepper
ground
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317.9 ml/g mild salsa
*
115.6 ml/g monterey jack cheese
grated
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86.7 ml/g tortilla chips
crushed
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Directions

Pre-heat oven to 400℉ (200℃).

Grease 12"X6" baking dish .

Combine black beans, corn, bell pepper, zucchini and pepper.

Spread half of the bean mixture in a baking dish.

Spoon ½ the salsa over the bean mixture.

Sprinkle with ½ crushed tortilla chips, then ½ the grated cheese.

Repeat the layers with remaining bean mixture, salsa, chips and cheese.

Cover with foil. Bake until cheese is melted and vegetables are tender, about 20 minutes.

Remove from the oven.

Position rack 2"-3" from heat source. Pre-heat broiler. Remove foil.

Broil until lightly browned, about 5 minutes



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 22128% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 116mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 32%
Sugars g
Protein 21g
Vitamin A 16% Vitamin C 51%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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