Veggie Nachos
Very easy
Coline
Coline

Veggie Nachos

9 minutesPrep time

12 minutesCook time

735 cal.Per serving

Ingredients for 1

Tortilla chips

1 oz

Tortilla chips

Bell pepper (red)

1/4

Bell pepper (red)

Bell pepper (green)

1/4

Bell pepper (green)

Chili powder

1/2 tsp

Chili powder

Kidney beans (canned)

3/8 cup

Kidney beans (canned)

Green onion (scallions)

1

Green onion (scallions)

Mexican cheese blend

4 oz

Mexican cheese blend

Utensils

Oven, Baking dish, Aluminum foil, Knife

recipe

  • Step 1
    Preheat the oven to 425ºF. Wash the peppers & remove the seeds. Then dice the peppers.
  • Step 2
    Wash the scallions & chop off the root. Thinly slice the scallions.
  • Step 3
    In a bowl, combine the scallions, green & red pepper, drained kidney beans & chili powder. Season with salt & pepper. Mix together.
  • Step 4
    Add a drizzle of oil to a baking dish. Arrange the tortilla chips over top.
  • Step 5
    Spoon the bean-pepper mixture over the chips. Sprinkle generously with cheese.
  • Step 6
    Cover tightly with aluminum foil.
  • Step 7
    Bake for 10 min at 425ºF. Remove the foil & broil for 2 min for a crispier topping.
  • Step 8
    Serve & enjoy!