Loaded Black Bean and Chickpea Nachos
Serves: 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients
2 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup rinsed drained canned black beans
1 cup rinsed drained canned chickpeas
2 tsp Newman’s Own® Mild Taco Seasoning
2 tbsp lime juice
1 bag (9.5 oz) tortilla chips
2 cups shredded Cheddar cheese
1 jalapeño pepper, thinly sliced
1/4 cup Newman’s Own® Southwest Ranch Dressing
1 avocado, halved, pitted, peeled and diced
2 tbsp finely chopped fresh cilantro
1 cup Newman’s Own® Mild or Medium Salsa
½ cup sour cream
Directions
Preheat oven to 400°F.
In skillet set over medium-high heat, heat oil. Cook onion and red pepper, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in black beans, chickpeas and Mild Taco Seasoning. Cook, stirring occasionally, for 3 to 5 minutes or until heated through and flavors are married. Stir in lime juice.
Arrange half the tortilla chips on parchment paper–lined baking sheet. Scatter with half the Cheddar, half the black bean mixture and half the jalapeño. Repeat layers 1 more time.
Bake for 8 to 10 minutes or until cheese is melted. Drizzle with Southwest Ranch Dressing and sprinkle with avocado and cilantro. Serve with Mild or Medium Salsa and sour cream for dipping.
Tips: Change up the nacho garnishes to suit your cravings. Garnish with radishes, olives and green onions before serving for variation.
Substitute fresh jalapeño pepper slices with pickled jalapeño peppers if preferred.
Substitute black beans with pinto beans if preferred.
Products used in this recipe
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