Southwest Veggie Nachos
A healthy twist on classic nachos featuring baked tortilla chips loaded with black beans, fresh vegetables, and reduced-fat cheese, topped with a fresh tomato-avocado salsa for the perfect vegetarian appetizer or snack.
6 servings
6 min
Ingredients
- •1 spray Vegetable oil cooking spray
- •6 ounces baked tortilla chips
- •1 can low-sodium black beans
- •1 whole green bell pepper
- •½ cup frozen corn
- •¼ teaspoon ground cumin
- •¼ cup sliced black olives
- •3 tablespoons pickled jalapeño slices
- •1½ cups reduced-fat shredded Mexican blend cheese
- •4 large plum tomatoes
- •½ cup chopped red onion
- •¼ cup cilantro
- •1 teaspoon fresh lime juice
- •½ whole avocado
Cooking Instructions
- 1.
Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.
6 min
