Classic Cheese Nachos
05
Aug
Aug
Canola Oil Cooking Spray
6 oz Baked Tortilla Chips
1 (15 ounces) Can Black Beans, rinsed and drained
1 Green Bell Pepper, diced
½ cup Frozen Corn, thawed
¼ tsp Ground Cumin
¼ cup Sliced Black Olives
3 Pickled Hot Peppers, sliced
1 ½ cups Shredded Mozzarella Cheese
4 Large Plum Tomatoes (about 12 ounces), chopped
12 oz Chopped Red Onion
¼ cup Cilantro or Parsley, checked and chopped
1 tsp Fresh Lime Juice
½ Avocado, diced
1
Heat oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapenos and cheese; bake until cheese melts, 5 to 6 Minutes.
2
While it's baking, prepare the salsa. Combine tomato, onion, cilantro or parsley and juice; gently mix in avocado. Serve nachos topped with salsa.
Enjoy!
Ingredients
Canola Oil Cooking Spray
6 oz Baked Tortilla Chips
1 (15 ounces) Can Black Beans, rinsed and drained
1 Green Bell Pepper, diced
½ cup Frozen Corn, thawed
¼ tsp Ground Cumin
¼ cup Sliced Black Olives
3 Pickled Hot Peppers, sliced
1 ½ cups Shredded Mozzarella Cheese
4 Large Plum Tomatoes (about 12 ounces), chopped
12 oz Chopped Red Onion
¼ cup Cilantro or Parsley, checked and chopped
1 tsp Fresh Lime Juice
½ Avocado, diced