Vegetarian Nachos Grande
Servings 4 1 C bean mix, 1 oz chips, 0.25 oz cheese, 1/2 cup watermelon
- 1 medium onion
- 15 ounce chickpeas (garbanzo beans), canned
- 15 ounce black beans, canned
- 1 tablespoon cumin, ground
- 3 teaspoon paprika
- 1 tablespoon chili powder
- 1 cup corn, frozen
- 1/2 cup salsa
- 4 ounce tortilla chips
- 1 cup cheddar cheese, shredded
- 1 medium tomato, red
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