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Within about 25 minutes, this delicious vegetable nachos will be in front of you, cheesy, crunch, creamy...

YIELD

4 servings

PREP

6 min

COOK

15 min

READY

25 min

Ingredients

300 3E+2
GRAMS GRAMS MILD SALSA
1 jar *
½ 7.5
TABLESPOON ML VEGETABLE OIL
such as canola oil, olive oil
1 1
EACH EACH ONIONS
minced
850 8.5E+2
GRAMS GRAMS BLACK BEANS
2 cans, rinsed and drained
250 2.5E+2
GRAMS GRAMS TORTILLA CHIPS
1 package
1 ¼ 296
CUPS ML CHEDDAR CHEESE
shredded
1 1
X X SOUR CREAM
for garnish *
1 1
EACH EACH AVOCADOS
finely chopped
4 6E+1
TABLESPOONS ML CILANTRO
finely chopped

Directions

Preheat oven to 375 degree F.

Reserve ½ cup of salsa.

Heat oil in a saucepan over medium heat.

Stir in the onion and cook, uncovered, for about 6 minutes until soft.

Stir in the beans and remaining salsa.

Simmer, uncovered, for about 4 minutes or until liquid has been evaporated slightly and the sauce thickens slightly.

Place a few tortilla chips over the base of 4 individual ovenproof dishes or a large casserole dish and sprinkle a small amount of cheddar over.

Put some bean mixture evenly into each dish and arrange another layer of tortilla chips.

Spread remaining bean mixture evenly over the chips and sprinkle the remaining cheddar over the bean mixture evenly.

Bake for 6 to 8 minutes until the cheese melts.

Garnish with sour cream, reserved salsa, avocado and cilantro.

Serve right away.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 745 43% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1303mg 54%
Total Carbohydrate 28g 28%
Dietary Fiber 22g 87%
Sugars g
Protein 56g
Vitamin A 9% Vitamin C 21%
Calcium 45% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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