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Photo of Blue Corn Nachos by WW

Blue Corn Nachos

3
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
Crisp from whole-grain blue corn chips, gooey from melted Jack cheese, and brightened thanks to fresh tomatoes, scallions, jalapeno pepper, and fresh cilantro, these nachos hit the spot. Turn leftovers into chilaquiles by adding a beaten egg or two and cooking it in a skillet.

Ingredients

Baked blue corn tortilla chips

36 chip(s)

No-salt-added canned drained pinto beans

15½ oz, rinsed

Plum tomato

2 medium, chopped

Uncooked scallions

2 medium, thinly sliced

Jalapeño pepper

1 medium, seeded and minced

Reduced-fat shredded Monterey Jack cheese

1 cup(s)

Cilantro

¼ cup(s), chopped

Instructions

  1. Preheat oven to 400°F. Spray 9 x 13-inch baking dish with nonstick spray.
  2. Arrange 24 tortilla chips in prepared baking dish in single layer. Top with beans, tomatoes, scallions, and jalapeño. Crush remaining 12 tortilla chips and sprinkle on top. Sprinkle evenly with Monterey Jack.
  3. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro.
  4. Serving size: 1/8 of nachos

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