CHEESY BLACK BEAN NACHOS
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
NACHO BAKED VEG WITH CRISPY BLACK BEANS
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
- In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
- Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
- Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
- Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.
VELVEETA® ULTIMATE NACHOS
Discover the ultimate in cheesy, creamy, beefy deliciousness with VELVEETA® Ultimate Nachos. These ultimate nachos are can please a party in 15 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brown meat in large skillet; drain.
- Arrange chips on microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
- Top with meat and remaining ingredients.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 690 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 4 g, Protein 24 g
CARIBBEAN NACHOS
Get creative with your cooking, and try your hand at these Caribbean Nachos! With fresh mangos, red peppers and a zesty lime vinaigrette, this Caribbean Nachos recipe is a simple, scrumptious way to make nachos island-style.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Combine mangos, peppers, beans and 2 Tbsp. dressing.
- Spread half the chips onto ovenproof plate; sprinkle with half the cheese. Repeat layers.
- Bake 2 to 4 min. or until cheese is melted.
- Top with mango mixture; drizzle with remaining dressing.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 29 g, Fiber 5 g, Sugar 9 g, Protein 9 g
VELVEETA® FAST N' TASTY LOADED NACHOS
Enjoy this awesome combination of spicy and creamy loaded nachos that you can whip up in just 20 minutes. VELVEETA® Fast 'n Tasty Loaded Nachos feature extra-lean ground beef, diced tomatoes, black olives and green chilies.
Provided by My Food and Family
Categories Home
Number Of Ingredients 6
Steps:
- Brown meat in skillet; drain.
- Microwave VELVEETA in small microwaveable bowl on HIGH 1 min. or until completely melted, stirring after 30 sec.
- Place chips on large platter; top with VELVEETA, meat and remaining ingredients.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA ULTIMATE NACHOS RECIPE - (4.1/5)
Provided by nlhartman
Number Of Ingredients 7
Steps:
- Brown meat; drain. Arrange chips on microwaveable platter; top with Velveeta. Microwave on HIGH 2 minutes or until Velveeta is melted. Top with meat and remaining ingredients.
BLACK BEAN NACHOS
Steps:
- 1. Arrange top oven rack 6" from top heat source. Heat broiler.
- 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
- 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.
AMAZING BEEFY VELVEETA® NACHOS
Fresh cilantro, chunky salsa and sour cream are the delicious finishing touches to this platter of beefy, VELVEETA-topped nachos.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Brown meat in skillet; drain.
- Spread tortilla chips onto microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
- Top with meat and remaining ingredients.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
AMAZING VELVEETA® & BLACK BEAN NACHOS
Melt cubed VELVEETA on tortilla chips and top with refried beans, chunky salsa and chopped jalapeños to make nachos just the way they like 'em.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Spread chips onto microwaveable platter; top with VELVEETA.
- Microwave on HIGH 2 min. or until VELVEETA is melted.
- Top with remaining ingredients.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 8 g
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SPICY BAKED BLACK BEAN NACHOS RECIPE - BUDGET BYTES
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5/5 (34)Total Time 35 minsServings 4Calories 576 per serving
- Finely dice the onion. Add the olive oil and onion to a large skillet and sauté over medium heat until the onion is soft and transparent (about 5 minutes). Drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and diced tomatoes with chiles (not drained) to the skillet, along with the chipotle powder, cumin, garlic powder, and salt. Stir and simmer the mixture until it thickens and liquid no longer pools on the bottom of the skillet (about 10 minutes).
- Begin preheating the oven to 350ºF. Shred the cheddar cheese, finely dice the Roma tomato, thinly slice the jalapeño, and chop the cilantro.
- Line a baking sheet with parchment or foil. Spread a layer of tortilla chips over the baking sheet in a single layer, trying not to overlap the chips. Spoon about half of the black bean mixture over the chips, then sprinkle half of the shredded cheese over top. Repeat with one more layer of chips, black beans, and cheese.
- Bake the chips, beans, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add a drizzles or dollops of sour cream over top. Sprinkle the diced tomato, sliced jalapeño, pickled red onions, and chopped cilantro over top.
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- Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
- Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.
- Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.
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