Bean Nachos
The combination of smooth refried beans along with chunky whole beans is really nice in these nachos.
They can be topped with just about anything you like.
Ingredients
- 1 15-ounce can refried beans
- 1 cup canned pinto beans
- 1 tablespoon chili powder
- 1 cup chunky salsa
- 1 to mato seeded and chopped
- 1 jalapeño chile seeded and chopped
- 4 cups tortilla chips
- ½ cup shredded Cheddar cheese
- ½ cup shredded Muenster cheese
- ¼ cup chopped cilantro
Instructions
- In 2-quart slow cooker, combine refried beans, pinto beans, chili powder, and salsa. Cover and cook on low for 3–4 hours or until mixture is hot and blended.
- Preheat oven to 400°F. Place tortilla chips on a large rimmed baking sheet and set aside. Pour bean mixture evenly over chips. Sprinkle with tomato, chile, and cheeses. Bake for 15–20 minutes until cheeses melt and begin to bubble. Sprinkle with cilantro and serve.
Nutritional Information
Calories: 283.2 kcal | Protein: 10.64 g | Fat: 12.3 g
