Bean Nachos
Your kids will love these Fresh Corn and Bean Nachos for dinner or an after-school snack. Loaded with fresh summer corn, kidney beans, jalapenos, and cheese. They are impossible to resist. {gluten free}
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Servings: 4
Calories: 730kcal
Ingredients
- 2 ears of fresh corn
- 1 tablespoon olive oil
- ½ 12 oz bag tortilla chips
- 1 can red kidney beans drained and rinsed
- 6-8 sliced refrigerated tricolor jalapenos chopped
- 2 cups shredded cheddar cheese
- avocado and cilantro for garnish
- tomatillo salsa for dipping
Instructions
- Preheat oven to 400°.
- Cut corn off the cob.(I use a bundt cake pan for this.)
- Heat a cast iron or other skillet over medium-high heat and add 1 tablespoon olive oil.
- Saute corn for about 5 minutes or until it starts to get a bit charred. Stir frequently.
- Remove from pan and set aside.
- Spread about ⅓ of the tortilla chips into your skillet.
- Top with ⅓ of the warm corn, kidney beans, and cheese. Repeat.
- Cook for about 15 minutes or until cheese gets gooey.
- Top with jalapenos, cilantro, and avocado.
- I like to serve mine with tomatillo salsa.
Nutrition
Calories: 730kcal | Carbohydrates: 67g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 59mg | Sodium: 731mg | Potassium: 367mg | Fiber: 5g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 3.1mg | Calcium: 562mg | Iron: 2.7mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.