Rating: 5 stars
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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.

Recipe by Oxmoor House January 2013

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Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
16 mins
Yield:
Serves 8 (serving size: 4 nachos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Chef's Notes

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.

Source

Cooking Light Crave!

Nutrition Facts

138 calories; fat 7.1g; saturated fat 3g; mono fat 1.7g; poly fat 1g; protein 7.5g; carbohydrates 12g; fiber 2g; cholesterol 15mg; iron 0.8mg; sodium 323mg; calcium 175mg.
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