Loaded Veggie Nachos
Ingredients
The nachos
-
8
ounces
sturdy tortilla chips
-
1
can (15 ounces)
pinto beans, rinsed and drained
-
1
cup
shredded cheddar cheese
-
1
cup
shredded Monterey Jack cheese
-
1
medium
red bell pepper, finely chopped
-
⅓
cup
crumbled feta cheese
-
to taste
pickled jalapeños
-
⅓
cup
chopped green onions
-
2
radishes, chopped
-
2
tablespoons
chopped cilantro
-
to taste
your favorite salsa
The sauce
-
to taste
avocado dip, thinned with water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread tortilla chips on the baking sheet, minimizing gaps.
- Layer the chips with pinto beans, shredded cheeses, bell pepper, feta, and jalapeños.
- Bake for 9 to 13 minutes until the cheese is melted and bubbling.
- While baking, prepare the avocado sauce and garnishes.
- Once out of the oven, drizzle the avocado sauce over the nachos and add green onions, radishes, and cilantro.
- Serve immediately with salsa on the side.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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