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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Course: Dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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