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Vegetarian Nachos
With a hearty combination of black beans and veggies, these easy nachos are a great option for busy weeknights. Sprinkle on the seasoning for extra flavor!
Ingredients
- 1 small red onion, thinly sliced
- 1 avocado, diced
- ¼ tsp (1 mL) salt
- 1 lime, juiced
- 1 can (15 oz./425 g) black beans, drain and rinsed
- 1 can (15 oz./425 g) corn
- 2 plum tomatoes, seeded and diced
- 2 tbsp (30 mL) Jamaican Jerk Rub, divided
- 1 bag (14 oz./397 g) restaurant-style tortilla chips (12 cups/2.8 L), divided
- 16 oz. (450 g) Colby jack cheese, grated (4 cups/1 L), divided
- 2 tbsp (30 mL) snipped fresh cilantro
- Optional: Sour cream
Directions
- Preheat the oven to 450°F (230°C).
- Add the onion, avocado, salt, and lime juice to a small mixing bowl. Set aside and stir occasionally.
- Combine the beans, corn, and tomatoes with 1½ tbsp (22 mL) of the rub in a medium bowl; toss to coat.
- Arrange half of the tortilla chips on a sheet pan or round stone. Top with half of the bean mixture (about 2 cups/500 mL) and half of the cheese; repeat with the remaining chips, vegetables, and cheese.
- Bake for 12–14 minutes, or until the cheese is melted. Drain the pickled onion mixture and spoon over the chips. Sprinkle with the remaining rub and cilantro. Top with sour cream, if you’d like.
Yield:
- 6-8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 580, Total Fat 354, Saturated Fat 13 g, Cholesterol 50 mg, Sodium 1,180 mg, Carbohydrate 55 g, Fiber 7 g, Sugars 4 g (includes 0 g added sugar), Protein 21 g
Cook's Tips:
The beans and veggies make a great filling for tacos and quesadillas. Or try it over cilantro-lime rice!
