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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}
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 730kcal
Author Karen Kelly

Ingredients

  • 2 ears of fresh corn
  • 1 tbsp olive oil
  • 1/2 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 tbsp 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 1/3 of the tortilla chips into your skillet.
  • Top with 1/3 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