Southwest Veggie Nachos

Name: Southwest Veggie Nachos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, diced; 170 grams baked tortilla chips; 59 milliliters sliced black olives; 425 grams can low-sodium black beans, rinsed and drained; 59 milliliters cilantro, chopped; 118 milliliters frozen corn, thawed; 1 green bell pepper, diced; 0 teaspoons ground cumin; 3 Tbsps pickled jalapeño slices; 1 teaspoon fresh lime juice; 340 grams large plum tomatoes (about , chopped; 118 milliliters chopped red onion; 355 milliliters reduced-fat shredded Mexican blend cheese

You can never have too many hor d'oeuvre recipes, so give Southwest Veggie Nachos a try. This recipe serves 6. One portion of this dish contains about 16g of protein, 13g of fat, and a total of 348 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up pickled jalapeño, bell pepper, beans, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 425°F. Coat a baking sheet withcooking spray; spread chips evenly on sheet.In a bowl, combine beans, pepper, cornand cumin; spoon over chips. Top with olives,jalapeños and cheese; bake until cheesemelts, 5 to 6 minutes. In same bowl, combinetomato, onion, cilantro and juice; gently mixin avocado.

Ingredients you will need

Cilantro

Avocado

Cheese

Olives

Pepper

Spread

Beans

French Fries

Cumin

Juice

Onion

Equipment you will use

Baking Sheet

Oven

Bowl

Serve nachos topped with salsa.

Ingredients you will need

Salsa

Self

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

avocado, diced 170grams

baked tortilla chips 59milliliters

sliced black olives 425grams

can low-sodium black beans, rinsed and drained 59milliliters

cilantro, chopped 118milliliters

frozen corn, thawed 1

green bell pepper, diced 0teaspoons

ground cumin 3Tbsps

pickled jalapeño slices 1teaspoon

fresh lime juice 340grams

large plum tomatoes (about , chopped 118milliliters

chopped red onion 355milliliters

reduced-fat shredded Mexican blend cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.