Loaded Nachos

Oxmoor House

These nachos have all the goodies you dream of, with beans, cheese, sour cream, and slasa topping crisp chips. For maximum crunch, use regular multigrain chips; baked chips go soggy quickly. Skip the jalapeños if you're sharing with children.

Yield: Serves 8 (serving size: 4 nachos)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 12 Minutes
Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 7.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1g
  • Protein: 7.5g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 15mg
  • Iron: 0.8mg
  • Sodium: 323mg
  • Calcium: 175mg

Ingredients

  • 1 cup fat-free refried beans
  • 1/4 cup minced fresh cilantro, divided
  • 1/4 cup chopped green onions, divided
  • 32 multigrain tortilla chips (about 3 ounces)
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 3 tablespoons light sour cream
  • 32 pickled jalapeño pepper slices (optional)
  • Fresh salsa

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Combine refried beans, 2 tablespoons cilantro, and 2 tablespoons green onions in a 1-quart saucepan. Cook over low heat 4 minutes or until thoroughly heated, stirring occasionally.
  3. 3. Place chips on a large jelly-roll pan. Dollop bean mixture over chips; top with cheese. Bake at 375° for 4 minutes or until cheese melts. Remove from oven. Dollop sour cream over cheese; sprinkle with 2 tablespoons cilantro and 2 tablespoons green onions. Garnish with jalapeño pepper slices, if desired. Serve immediately with salsa.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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