It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeño-studded version. Loaded with cheese, these easy vegetarian nachos are a snacker's dream. Serve up a plateful as a fun appetizer or snack on game day!
Double Cheese and Bean Nachos
- Prep Time 10 min
- Total 25 min
- Servings 8
- Ingredients 6
Ingredients
- 4 cups small round corn tortilla chips
- 1 cup from 1 can (16 oz) Old El Paso™ Vegetarian Refried Beans
- 1/2 cup salsa
- 2 tablespoons from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
- 1/2 cup chopped green onions (8 medium)
- 2 cups shredded Mexican cheese blend (8 oz)
Instructions
-
Step1Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
-
Step2In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
-
Step3Bake 10 to 12 minutes or until cheese is melted. Serve immediately.
Nutrition
220
Calories
13g
Total Fat
9g
Protein
16g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 110
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 9%
- Sodium
- 470mg
- 20%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 2g
- 11%
- Sugars
- 1g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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