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Cheese and black bean nachos

Cheesy black bean nachos

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Nachos don't disappoint, especially this meatless version where gooey Monterey Jack cheese and hearty black beans are topped with cooling sour cream, as well as fresh tomatoes, jalapeños, cilantro, and lime. To up the protein you could also sprinkle the nachos with crumbled or diced soy chorizo before baking.

Ingredients

Cooking spray

4 spray(s)

Tortilla chips

36 chip(s)

Canned black beans

15 oz, rinsed and drained

Scallions

2 medium, thinly sliced

Jalapeño pepper

1 medium, seeded and minced

Reduced fat sour cream

4 Tbsp

Reduced fat shredded Monterey Jack cheese

10 Tbsp

Plum tomato

2 medium, seeded and chopped

Cilantro

3 Tbsp, chopped

Lime

½ item(s), cut into wedges

Instructions

  1. Preheat oven to 400°F. Spray 13 x 9-inch baking dish lightly with nonstick spray.
  2. Arrange tortilla chips in single layer in baking dish. Top with beans, scallions, and jalapeño, and dollop with sour cream.
  3. Top evenly with Monterey Jack. Bake until heated through and cheese is melted and bubbling, about 20 minutes. Sprinkle with tomatoes and cilantro. Serve with lime wedges
  4. Serving size: ⅙ of dish (6 topped chips)

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