Vegetable Nachos Grande
Ingredients
- ½ onion, diced
- ½ poblano pepper, diced
- ½ red bell pepper, diced
- 2 tsp olive oil
- 2 tsp salt-free Mexican seasoning
- ½ (13-oz) pkg tortilla chips
- ½ (16-oz) can vegetarian refried pinto beans, heated
- ½ (8-oz) pkg shredded Monterey Jack cheese
- 1 romaine lettuce heart, shredded
- 1 avocado, sliced or chopped
- ½ cup refrigerated pico de gallo
Instructions
- Preheat oven to 400°F. Sauté onion and peppers in hot oil in a nonstick skillet over medium-high heat 8 minutes or until tender. Sprinkle with Mexican seasoning.
- Arrange tortilla chips on a foil-lined rimmed baking sheet; top with beans, onion mixture, and cheese.
- Bake 5 minutes or until cheese is melted; top with lettuce, avocado, and pico de gallo just before serving.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
666
|
666
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 19 | 19 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 758 | 758 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
