Rhea's Rundown
Who doesn’t love a big plate of cheesy tortilla chips with mounds of goodies on top? Nachos are a must for Super Bowl Sunday and this recipe will do just the trick while sneaking some hearty veggies into the mix. There is next to nothing to the prep of this dish; simply put everything on the chips and bake! A fresh topping of onion, cilantro, tomato, and avocado is the perfect touch along with your choice of salsa. My absolute favorite is Frontera’s Salsa Mexicana with jalapeno and cilantro, which you can find at Whole foods in the chip aisle. I also used Whole Food’s fire roasted frozen corn and their spicy canned black beans for an extra boost of flavor.
Ingredients – Serves 6
- 6 ounces baked tortilla chips
- Vegetable oil cooking spray
- 1 15 ounce can low-sodium black beans, rinsed and drained
- 1 green bell pepper, diced
- ½ cup frozen corn, thawed
- ¼ teaspoon ground cumin
- ¼ cup sliced black olives
- 3 tablespoon pickled jalapeno slices
- 1 ½ cups reduced-fat shredded Mexican blend cheese
- 4 large plum tomatoes, chopped
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- 1 teaspoon fresh lime juice
- ½ avocado diced
Directions
1. Heat oven to 425 degree Fahrenheit.
2. Spread chips on a baking sheet coated with cooking spray.
3. In a bowl, combine beans, bell pepper, corn, and cumin; spoon over chips. Top with olives, jalapeno slices, and cheese; bake until cheese melts, 5-6 minutes.
4. In same bowl, combine tomatoes, onion, cilantro, and lime juice; gently mix in avocado. Serve nachos topped with salsa.
“Southwest Veggie Nachos.” Epicurious: Crowd Pleasers. Conde Naste. 2014. Print.
Rhea Torreon
