Chipotle bean nachos

Nachos are always a hit and this vegetarian version will be a sure-fire crowd-pleaser too! They get a smoky kick from the chipotle-seasoned beans giving every bite some delicious spice. If you’d like even more heat, garnish with thinly sliced fresh jalapeños. Here, we’ve used canned kidney beans but either black beans or pinto beans would make good substitute. Keep things fun and simple and serve them on the baking sheet. To keep clean-up easy, line the pan with parchment paper or aluminum foil. For variation, turn the bean mixture into a super dip by thinning it out with chicken broth and sprinkling low-fat cheddar cheese on top.