Loaded Veggie Nachos
Friday, August 16, 2019
Are you enjoying these Mexican-ish recipes as much as I am? I could really eat fresh Mexican food all day, every day. I’m sharing these fully loaded veggie nachos with you today, to serve at Cinco de Mayo or your next get-together, or to appease your weeknight nacho craving (been there, often).
INGREDIENTS
8 ounces sturdy tortilla chips
1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
1 packed cup (4 ounces) shredded cheddar cheese
1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
1 medium red bell pepper, finely chopped
⅓ cup crumbled feta cheese
Pickled jalapeños, to taste
Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
⅓ cup chopped green onions
2 radishes, chopped
2 tablespoons chopped cilantro
Your favorite salsa (here’s my red salsa and salsa verde)
INSTRUCTIONS
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
Full instructions recipe visit: https://cookieandkate.com
INGREDIENTS
8 ounces sturdy tortilla chips
1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
1 packed cup (4 ounces) shredded cheddar cheese
1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
1 medium red bell pepper, finely chopped
⅓ cup crumbled feta cheese
Pickled jalapeños, to taste
Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
⅓ cup chopped green onions
2 radishes, chopped
2 tablespoons chopped cilantro
Your favorite salsa (here’s my red salsa and salsa verde)
INSTRUCTIONS
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
Full instructions recipe visit: https://cookieandkate.com