Baked Nachos with Veggies and Smashed Beans

Servings: 6

Diet: Vegetarian & Gluten-Free

Per Serving: 360 Calories | 51g Carbs | 5g Sugar | 13g Fiber | 12g Fat (4g Sat Fat) | 16g Protein | 550mg Sodium

Ingredients

• 6 (6 inch) corn tortillas
• 2 (15 ounce) cans black beans, no salt added, rinsed, drained, & mashed
• 1 (15 ounce) can corn, no salt added, drained & rinsed
• 1 pint cherry tomatoes, quartered or 1 (15 ounce) can tomatoes, no salt added, drained)
• 1 avocado, chopped
• ¼ cup cilantro, chopped
• 2 teaspoons chili powder
• ½ teaspoon salt
• 2 tablespoons lime juice
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F. Stack tortillas and cut into triangles. Arrange tortilla triangles on two baking sheets and bake 15 minutes or until crispy.
2. In a medium bowl combine the beans, corn, tomatoes, avocado, cilantro,
   chili powder, salt and lime juice.
3. Once tortillas are crispy, flip them, sprinkle with cheese and bake 1-2 more
   minutes until the cheese is melted. Top nachos with a spoonful of the bean mixture or
   enjoy as a dip.

Ingredient Swap:

Any beans will work! Try red, pinto or kidney

Shopping Tip:

Choose low salt/no salt added canned foods. If not available, draining and rinsing can reduce the salt content up to 40%!

Did you know?

Beans are a great source of plant protein and fiber!

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