- make this recipe
- user reviews (0)
-
5
corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
-
1
cup canned black beans, rinsed and drained
-
1/2
cup salsa
-
2
cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua and/or asadero cheese (8 ounces)
-
1/2
cup roasted red sweet peppers, cut into julienne strips
-
2
- 4
tablespoons fresh or canned sliced jalapeno peppers, drained
-
6
pepperoncini salad peppers, drained
-
Salsa (optional)
1. To make 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 the tortilla chips one layer deep, overlapping slightly, on an 11- or 12-inch ovenproof platter.
2. In a 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, red peppers, and jalapeno peppers over bean mixture on chips. With a small sharp knife, slit pepperoncini peppers; remove stems and seeds. Cut into strips; sprinkle over nachos. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa. Makes 12 servings.
- Servings Per Recipe 12,
- Calories 180,
- Protein (gm) 8,
- Carbohydrate (gm) 19,
- Fat, total (gm) 8,
- Cholesterol (mg) 17,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 93,
- Vitamin C (mg) 21,
- Sodium (mg) 350,
- Calcium (DV %) 151,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
