Very veggie nachos
2
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
These hearty vegetarian nachos can be made super-quickly and are satisfying to meat and veggie lovers alike. Feel free to serve them as a snack or appetizer on any game day. To make them, first the flatbread is flavored with olive oil, salt, cumin, and paprika, then cut into chip-like shapes. After they're baked until they're nice and crispy, they're topped with bell peppers, yellow corn, black beans, Mexican-style blend cheese, and jalapeños. All you have left to do is continue to bake the nachos in the oven until the flavors have melded and the cheese is melted. Garnish with pico de gallo and diced avocado as the finishing touch, serve, and enjoy!
Ingredients
Flatbread
3 item(s)
WW Reduced fat shredded Mexican style blend cheese
¼ cup(s)
Canned low sodium black beans
½ cup(s), drained and rinsed
Bell pepper
1 cup(s), diced
Cooked frozen yellow corn
½ cup(s), thawed
Ground cumin
¼ tsp
Paprika
½ tsp, smoked
Sea salt
¼ tsp
Pickled jalapeño peppers
3 Tbsp, chopped, slices
Pico de gallo
1 cup(s)
California (Hass) avocado
⅓ item(s), without skin and seed, diced
Cooking spray
5 spray(s)
Instructions
1
Preheat oven to 375° F.
2
Brush or spray flatbread with olive oil, sprinkle with salt, cumin, and paprika, then cut into approximately 11 chip shapes.
3
Bake at 375°F for 2-3 minutes or until crispy.
4
Remove from the oven.
5
Spoon the peppers over the chips, then follow with the corn and the black beans.
6
Next, sprinkle the cheese and the jalapeños over the nachos.
7
Bake 5-6 minutes, or until cheese is melted.
8
Top with pico de gallo and avocado. Serve immediately!
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