Pinto Bean Nachos Recipes

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PINTO BEAN NACHOS



Pinto Bean Nachos image

This is a simple vegetarian recipe from Cooking Light. I am including directions for making your own tortilla chips but you could certainly use store-bought. I love the homemade tortilla chips, though! You can make or use more tortilla chips if you would like more than 8 tortilla chips per serving - there is plently of bean mixture if you want to do that. These nachos are different because you aren't melting the cheese over the chips. This recipe utilizes crumbled queso fresco instead. I really love the flavor of the beans with the cumin, chili powder and garlic. You may substitute black beans for the pinto beans, if you prefer. Enjoy!

Provided by LifeIsGood

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

12 corn tortillas, quartered (6 inch)
cooking spray
kosher salt, to taste
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 (15 ounce) cans pinto beans, undrained
1 cup crumbled queso fresco
1 cup salsa
1 cup avocado, peeled and diced
6 tablespoons cilantro, chopped

Steps:

  • Tortilla Chips:.
  • Preheat oven to 425 degrees F.
  • Arrange the tortilla wedges in a single layer on a large baking sheet.
  • Lightly coat the wedges with cooking spray.
  • Bake for 5-8 minutes (depending on your oven), or until crisp.
  • Repeat the procedure with the remaining tortilla wedges.
  • Nachos:.
  • Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
  • Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.
  • Partially mash the bean mixture with a potato masher until slightly thick.
  • Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts : Calories 383.1, Fat 8.6, SaturatedFat 1.1, Sodium 292.9, Carbohydrate 64, Fiber 18.3, Sugar 2.5, Protein 16.8

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  • Sprinkle the chips evenly with the beans, followed by both cheeses, then by the pepper. Repeat with an extra layer if desired, following the same order: chips, beans, cheese, pepper.
  • Bake for about 10 minutes, until the cheese is melted and bubbling. While the nachos bake, chop a bit of cilantro and prep your toppings.
  • Remove nachos from the oven, sprinkle with a bit of cilantro, and serve right away. We like the toppings in small bowls on the side; you can also dollop guacamole or sour cream across the nachos in large dots. Recommend keeping the salsa separate, to keep the chips crisp. Dig in and enjoy!

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