Recipe: Southwest Vegetarian Nachos with Black Beans and Avocado
Total Time: 20 minutes
Hands-on Time: 15 minutes
Servings: 2-4
Ingredients:
- 1/2 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 teaspoons Simply Organic® Southwest Taco Seasoning Mix, divided
- 30 to 35 corn tortilla chips, divided
- 4 ounces grated Mexican blend cheese, divided
- 1 red bell pepper, diced, divided
- 1 jalapeño, sliced
- 1/2 avocado, cubed
- Sour cream
- Cilantro, chopped
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes until translucent.
- Add black beans and 1 teaspoon of southwest taco seasoning. Stir and cook for an additional 1 to 2 minutes. Remove from heat and set aside.
- On a baking sheet, spread half of the tortilla chips in an even layer.
- Spoon half of the bean mixture over the chips, followed by half of the cheese and peppers. Repeat with another layer of chips, bean mixture, cheese, and peppers.
- Top with jalapeño slices and the remaining ½ teaspoon of southwest seasoning. Bake for 5 to 7 minutes until the cheese is melted.
- Top with avocado, sour cream, and cilantro. Serve hot.
Recipe Tip:
- For a non-vegetarian version, consider adding cooked shredded chicken or ground beef for extra protein.
Enjoy these flavorful Southwest Vegetarian Nachos with Black Beans and Avocado for a delicious twist on a classic favorite!
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