Pinto Bean Nachos

Good and filling. It was better with a squeeze of lime. Quick weeknight meal.

Totally enjoyable and very filling. I used canned fat free refried beans. Would gladly make this again.

Great recipe, and very easy.

This recipe was great, although I did not follow the recipe fully. I only had dark kidney beans in the house, so I subbed them. I made the chips as directed and then topped the beans off with a little shredded mex-blend cheese so that it would appeal to my young boys. Still MUCH healthier than real nachos. My five-year-old said, "Mom, I devoured those nachos, they were so good!"

These were SUPER yummy! I was a little skeptical of this recipe, because of the canned pinto beans (which is practically unheard of in my family), but "infusing" it with chili power, cumin, and garlic seemed to really help. One of the best things about this recipe is that it can cook in 20 minutes!

I made this for lunch today and it was so good! I added a little salt to the beans, then layered it on top of the home made chips, put shredded chicken on top, then sprinkled on the cheese. Melted that in the still-hot oven, then topped it with corn and poblano salsa, a lime-sour cream sauce, and sliced green onion. A dish worthy of Super Bowl dinner!

This was a good and healthy recipe, but thought it was going to have a little more flavor. I made homemade salsa and chips which was a nice touch. It was my first time making both and CANT believe i have been wasting my money on store bought...it was soooo easy and tasted so fresh. Good for light dinner of to make for a party too.

Used black beans instead of pinto and omitted the cilantro and avocado. Easy and tasty. We served it with a Mexican bean soup and it was enough for about 2 people.