
ChineseHardVeganGluten-Free
Southwest Veggie Nachos
A delicious chinese dish. Completely plant-based. Gluten-free friendly.
Total Time
150 min
Serves
6
Rating
0.0 (0)
Ingredients
- Vegetable oil cooking spray
- 6 ounces baked tortilla chips
- 1 can (15 ounces) low-sodium black beans
- rinsed and drained
- 1 green bell pepper
- diced
- 1/2 cup frozen corn
- thawed
- 1/4 teaspoon ground cumin
- 1/4 cup sliced black olives
- 3 tablespoons pickled jalapeño slices
- 1 1/2 cups reduced-fat shredded Mexican blend cheese
- 4 large plum tomatoes (about 12 ounces)
- chopped
- 1/2 cup chopped red onion
- 1/4 cup cilantro
- chopped
- 1 teaspoon fresh lime juice
- 1/2 avocado
- diced
Instructions
- 1
Heat oven to 425°F.
- 2
Coat a baking sheet with cooking spray; spread chips evenly on sheet.
- 3
In a bowl, combine beans, pepper, corn and cumin; spoon over chips.
- 4
Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.
- 5
In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado.
- 6
Serve nachos topped with salsa.
Cooking Timer
02:30:00
Custom Timer (minutes)
Recipe Info
Prep Time:54 min
Cook Time:96 min
Total Time:150 min
Difficulty:Hard
Servings:6