Recipes and Cooking Triple Pepper Nachos 3.6 (16) 2 Reviews These vegetarian nachos are the perfect addition to any fiesta. Black beans, roasted peppers, salsa and reduced-fat cheese make this the best loaded nachos recipe. Only 200 calories per serving, these healthy nachos are guilt free. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 13 mins Total Time: 38 mins Servings: 6 Jump to Nutrition Facts Ingredients 5 7- to 8-inch whole wheat flour tortillas or 4 ounces baked tortilla chips (about 5 cups) Nonstick cooking spray (optional) 1 15 ounce can black beans, rinsed and drained ¾ cup purchased chunky salsa 1 cup shredded reduced-fat colby and Monterey Jack cheese (4 ounces) 1 bottled roasted red sweet peppers, drained and cut into strips 2 - 4 tablespoon bottled pepperoncini salad pepper, seeded and cut into strips bottled sliced pickled jalapeño chile peppers, chopped* Light dairy sour cream (optional) Thinly sliced green onions Purchased chunky salsa (optional) Directions Preheat oven to 425°F. If using whole wheat flour tortillas, lightly coat both sides of each tortilla with nonstick cooking spray. Cut each tortilla into six wedges. Place wedges in a single layer on a very large ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned and crisp, turning once halfway through baking. Tortilla wedges will continue to crisp as they cool. Meanwhile, in a medium saucepan combine black beans and the 3/4 cup salsa; cook and stir over medium heat just until heated through. On a very large ovenproof platter, arrange tortilla chips one to two layers deep, overlapping slightly. Spoon bean mixture on chips. Sprinkle cheese, roasted red peppers, pepperoncini pepper, and jalapeño peppers over bean mixture on chips. Bake about 5 minutes or until cheese is melted. If desired, top sour cream with green onions. Serve nachos immediately. If desired, serve with sour cream and additional salsa. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Print Nutrition Facts (per serving) 201 Calories 7g Fat 24g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 201 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 838mg 36% Total Carbohydrate 24g 9% Protein 15g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.