Ingredients and Weight:
- Tortilla chips: 1 pound (454 grams)
- Black beans (canned, rinsed and drained): 15 ounces (425 grams)
- Pinto beans (canned, rinsed and drained): 15 ounces (425 grams)
- Corn kernels (canned or fresh): 1 cup (140 grams)
- Red bell pepper (diced): 1 (150 grams)
- Yellow bell pepper (diced): 1 (150 grams)
- Onion (diced): 1 (150 grams)
- Jalapeño pepper (seeded and minced, optional): 1 (50 grams)
- Shredded cheddar cheese: 1 cup (113 grams)
- Shredded Monterey Jack cheese: 1 cup (113 grams)
- Sour cream: 1 cup (227 grams)
- Guacamole: 1 cup (200 grams)
- Pico de gallo: 1 cup (200 grams)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Spread tortilla chips evenly on a large baking sheet.
- In a bowl, combine beans, corn, bell peppers, onion, jalapeño (if using).
- Spread the bean mixture evenly over the tortilla chips.
- Sprinkle with shredded cheeses.
- Bake for 10-12 minutes, or until cheese is melted and bubbly.
- Top with sour cream, guacamole, and pico de gallo.
Nutritional Information:
- Calories: 350 per serving (8 servings)
- Carbohydrates: 45 grams
- Protein: 15 grams
- Fat: 12 grams
- Fiber: 5 grams
Dish Characteristics:
- Loaded with colorful vegetables and beans
- Cheesy and flavorful
- Perfect for sharing as an appetizer or main course
User Comments:
- "These nachos were so delicious and easy to make. I love the combination of flavors."
- "Perfect for a crowd, they disappeared in minutes!"
- "I substituted black beans for kidney beans and it turned out great."
Special Precautions and Tips:
- If you don't have a baking sheet, you can use a large skillet or griddle.
- For a spicier version, add extra jalapeño or use a variety of hot peppers.
- To make ahead of time, prepare the nachos without the toppings. When ready to serve, top with cheese and toppings and bake until heated through.
