Black Bean Nachos
Recipe from
Better Homes and Gardens
For game time appetizers or snacking anytime, these nachos are a top choice.
Servings:
10 servings
Prep Time:
10 mins
Total Time:
23 mins
Ingredients
-
5 7- or 8-inchcorn or flour tortillas or 4 cups tortilla chips (about 4 ounces)see savings
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1 cupcanned black beans, rinsed and drainedsee savings
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1/2 cupsalsasee savings
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2 cupsshredded Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)see savings
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1/2 cuproasted red sweet peppers, cut into thin stripssee savings
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2 to 4 tablespoonsfresh or canned sliced jalapeno peppers, drainedsee savings
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Salsa (optional)see savings
Directions
1.
For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch ovenproof platter.
2.
In a medium saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips.
3.
Sprinkle cheese, sweet peppers, and jalapeno peppers over bean mixture on chips. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa, if desired. Makes 10 servings.
Make-ahead tip
Prepare tortilla chips; cool but do not add toppings. Store chips in airtight container or self-sealing plastic bag at room temperature up to 24 hours, or freeze up to 2 weeks.
Nutrition information
Per serving: Calories 149, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 271 mg, Carbohydrate 12 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 19%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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