Baked Nachos with Veggies and Smashed Beans - Capital Area Food Bank
Skip to main content

Baked Nachos with Veggies and Smashed Beans

By cafb June 27, 2018

360 calories | 50g carbs | 12g fat (4g sat fat) | 16g protein | 360mg sodium | 4g fiber per serving

Serves 6 for $5.08


  • 6 corn tortillas
  • 1 cup shredded cheddar cheese
  • 2 (15-ounce) cans low salt beans (black or pinto), rinsed, drained, and mashed
  • 1 (15-ounce) can low salt corn, rinsed and well drained
  • 1 pint cherry tomatoes, quartered
  • 1 avocado, pit and skin removed and chopped
  • ΒΌ cup chopped cilantro
  • 2 teaspoons chili powder


  1. Preheat the oven to 400 degrees.
  2. Stack the tortillas and cut crosswise into 8 triangles.
  3. Arrange tortilla triangles on two baking sheets and bake 15 minutes until tortillas begin to brown.
  4. Flip, sprinkle with the cheese and corn, and bake 5 more minutes until the cheese is melted. They will crisp as they cool.
  5. Meanwhile, in a bowl, combine the beans, corn, tomatoes, avocado, cilantro, and chili powder. Top nachos with a spoonful of the bean mixture or enjoy as a dip.

Good Food Fast:

Prepare the bean dip ahead of time and store in the fridge. Prepare the tortilla chips the day of for a quick meal or snack.

Download the Recipe Card