Triple Pepper Nachos

3.6
(16)

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.

Triple-Pepper Nachos
Photo: Jason Donnelly
Prep Time:
25 mins
Bake Time:
13 mins
Total Time:
38 mins
Servings:
6

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

  1. 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.

  2. Meanwhile, in a medium saucepan combine black beans and the 3/4 cup salsa; cook and stir over medium heat just until heated through.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

201 Calories
7g Fat
24g Carbs
15g Protein
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.

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