Bean, Cheese, and Avocado Nachos

Name: Bean, Cheese, and Avocado Nachos (Nachos con Frijoles, Queso y Aguacate)
Cuisine: Mexican
Ingredients: 30 baked tortilla chips (Tortillas Doradas); 30 baked tortilla chips (Tortillas Doradas); 3 cups (510 g) cooked pinto beans, mashed and warmed slightly; 6 ounces (170 g) reduced-fat mozzarella or Monterey Jack, grated (1½ cups); 6 ounces (170 g) reduced-fat mozzarella or Monterey Jack, grated (1½ cups); 3 Roma tomatoes, seeded and diced; ½ cup (120 g) drained canned diced green chiles or pickled jalapeños; ½ cup (120 g) drained canned diced green chiles or pickled jalapeños; 1 large avocado, peeled, pitted, and diced

Nachos con Frijoles, Queso y Aguacate

Preparation info

Serves
6

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

This recipe is proof that the whole family can enjoy eating healthy food that is fun and delicious. These nachos are just as satisfying as regular nachos, but so much better for you. Sometimes, I add leftover shredded grilled chicken breast for even more flavor.

Ingredients

Nonstick cooking spray
30 baked tortilla chips (Tortillas Doradas)
3 cups (510

Americas
Mexico
Starter
Central America
Leftovers
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). Spray a baking sheet with cooking spray.
Spread the tortilla chips on the baking sheet. Top with the beans, then sprinkle with the cheese, tomatoes, and chiles.