Black Bean Nachos
7 inches corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
cup canned black beans, rinsed and drained
cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)
cup roasted red sweet peppers, cut into thin strips
tablespoons fresh or canned sliced jalapeno peppers, drained
- 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.
- 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.
- 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.
From the Test Kitchen
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 Facts(Black Bean Nachos)
- Per serving:
- 149 kcal cal.,
- 8 g fat
- (5 g sat. fat,
- 20 mg chol.,
- 271 mg sodium,
- 12 g carb.,
- 2 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet