SOUTHWEST VEGGIE NACHOS

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Southwest Veggie Nachos image

Healthier version of a great game day snack.

Provided by Mikekey *

Categories     Vegetable Appetizers

Time 20m

Number Of Ingredients 13

6 oz tortilla chips (use baked, not fried)
1 can(s) (15 oz) low-sodiem black beans, drained and rinsed
1 green bell pepper, seeded and diced
1/2 c frozen corn, thawed
1/4 tsp ground cumin
1/4 c sliced black olives
3 Tbsp pickled jalapeno slices
1 1/2 c reduced-fat shredded mexican cheese blend
4 large plum tomatoes
1/2 c chopped red onion
1/4 c cilantro, chopped
1 tsp fresh lime juice
1/2 avocado, diced

Steps:

  • 1. Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet.
  • 2. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.
  • 3. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Top hot nachos with this mixture and serve.

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