Vegetable Nachos with Jalapeño-Lime Sauce
Ingredients
- 1 cup frozen corn kernels
- ¾ tsp ground cumin
- ½ tsp chili powder
- 1 Tbsp olive oil
- 1 cup canned, drained and rinsed black beans
- 3 oz tortilla chips
- ½ cup mild white cheese dip
- 3 Tbsp sour cream
- ½ small jalapeño pepper, minced
- 1 Tbsp lime juice
- 1 Roma tomato, chopped
- ½ avocado, chopped
Instructions
- Preheat oven to 450°F. Sprinkle corn with cumin and chili powder; cook in hot oil in a skillet 6 to 8 minutes or until browned. Stir in black beans; cook 2 minutes or until thoroughly heated.
- Spread tortilla chips on a rimmed baking sheet. Drizzle cheese dip over chips; top with corn mixture. Bake 5 minutes or until cheese dip is melted and hot.
- Meanwhile, stir together sour cream, jalapeño, and lime juice, adding water, if needed, to reach a pourable consistency.
- Top nachos with tomato and avocado; drizzle with sauce.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
703
|
703
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 20 | 20 |
| Carb (g) | 78 | 78 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 1187 | 1187 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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