Black Bean-Bell Pepper Nachos
Ingredients
- ½ (3-count) pkg multicolored bell peppers, sliced
- ½ onion, sliced
- 1½ Tbsp olive oil
- 1½ tsp taco seasoning mix
- 1 (15-oz) can low-sodium black beans, drained and rinsed
- ½ (16-oz) container fresh salsa
- 1 (6.25-oz) pkg baked corn tortilla chips
- ½ (8-oz) block Monterey Jack cheese, shredded
- 1½ cups shredded green leaf lettuce
Instructions
- Preheat oven to 350°F. Cook bell peppers and onion in hot oil in a nonstick skillet over medium-high heat 5 minutes or until tender; stir in seasoning, beans, and salsa.
- Arrange tortilla chips on a foil-lined rimmed baking sheet; top with bell pepper mixture and cheese.
- Bake 8 to 10 minutes or until cheese is melted; top with lettuce just before serving.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
621
|
621
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 24 | 24 |
| Carb (g) | 81 | 81 |
| Fiber (g) | 16 | 16 |
| Sodium (mg) | 1118 | 1118 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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