Black Bean Nachos with Corn Tomato Salsa
Black beans, cornmeal tortilla chips, tomatoes, and corn all boost the fiber content, making this recipe a better choice than nacho chips with plain salsa.
INGREDIENTS | SERVES 4
- 4 cups corn tortilla chips
- 1 cup cooked black beans
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- ½ cup corn kernels
- 1 ripe tomato, diced
- 2 tablespoons chopped fresh cilantro
- ¼ cup diced red onion
- 1 tablespoon diced jalapeño pepper
- ¼ cup fresh lime juice
- ½ cup guacamole
- 2 tablespoons sliced black olives
- 1 tablespoon sliced green onions
Preheat the oven to 350°F.
Scatter the tortilla chips on an ovenproof platter and set aside.
Mash the black beans with half of the sour cream and put spoonfuls of the bean mixture all over the tortilla chips.
Sprinkle the cheddar cheese over the tortilla chips and bake until the cheese melts, about 10 minutes.
Combine the corn kernels, tomato, cilantro, red onion, jalapeño pepper, and lime juice in a bowl. Remove the nachos from the oven and top them with the corn salsa, guacamole, olives, green onions, and the remaining sour cream. Serve immediately.
PER SERVING Calories: 582 | Fat: 38 g | Protein: 23 g | Sodium: 402 mg | Carbohydrates: 41 g | Fiber: 8 g