Loaded Veggie Nachos
Servings: 4
Calories: 290kcal
Ingredients
- 8 ounces tortilla chips
- 1 can pinto beans rinsed and drained, or 1 ½ cups cooked pinto beans
- 1 red bell pepper finely chopped
- Pickled jalapeños to taste
- guacamole thinned with water until it reaches a drizzly consistency
- ⅓ cup green onions chopped
- 2 radishes chopped
- 2 tbsp cilantro chopped
- salsa for serving
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
- Sprinkle the prepared pan of chips generously and evenly with the beans, followed by bell pepper and pickled jalapeños. Bake about 9 to 13 minutes. Remove the nachos from the oven and set aside.
- While the nachos are baking, make the avocado sauce and prepare the garnishes.
- Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 208mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 39.8mg | Calcium: 105mg | Iron: 1.6mg
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