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Vegetarian Nachos Grande
Course Lunch
Cuisine Mexican
Keyword black beans, gluten-free, nachos grande, vegetarian
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 1 C bean mix, 1 oz chips, 0.25 oz cheese, 1/2 cup watermelon
Calories 554kcal
Preheat oven to 375°F.
Dice onion into small pieces. Drain and rinse chickpeas and beans; set aside separately.
Heat a skillet over medium heat and saute the chickpeas, onion, and spices together.
When onions begin to sweat, add black beans, corn, and salsa. Continue to cook until heated through.
Meanwhile, spread tortilla chips on a baking sheet and layer with cheese. Bake until cheese is melted and bubbly.
While nachos bake, chop tomatoes into small bite-size pieces.
When the onion and bean mixture is thoroughly warmed, spread on top of the baked chips; then, layer with tomatoes.
Serve with sliced watermelon on the side.
Calories: 554kcal | Carbohydrates: 80g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1270mg | Fiber: 18g | Sugar: 19g