Sheet Pan Vegetarian Nachos

Alicia Calvo, MPH, RDN, CDCES, CEDRD

These vegetarian nachos are topped with cheese, spicy jalapeno no-fat refried beans, black beans, fresh vegetables, and serrano peppers for an extra kick!  It makes for an ultimate crowd-pleaser appetizer or a fun family meal or snack that is high in fiber.

Prep Time: 10 min. | Cook Time: 20 min. | Total time: 30 min.

Yield: 10 - 12 for an appetizer or 6 - 8 for a meal

Ingredients:

• 1 12 oz. bag baked corn tortilla chips

• 1 8 oz. bag Mexican 4 cheeses, shredded

• 1 15 oz. can Rosarita No-Fat spicy jalapeno refried beans, warmed

• 1 15 oz. can black beans, rinsed

• 3 Roma tomatoes, chopped

• 1 small onion, chopped

• 2 Serrano peppers, seeded and sliced

• 1 Avocado

• Juice of 1 lime

• Red pepper flakes

Instructions:  

1. Preheat oven to 375 degrees.

2. Line a large edged baking sheet with foil and spray with avocado oil.

3. Spread chips onto prepared tray. Top with half of the amount of the shredded cheese.  Spread refried beans on top of chips.  Top with black beans, remaining cheese, onion, tomatoes, and Serrano peppers.

4. Bake in oven for 20 minutes or until cheese is melted.

5. While nachos are baking, prepare guacamole:  mash avocado, squeeze juice of lime, and add red pepper flakes as desired. 

6. Enjoy nachos with a dollop of guacamole on top.  

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Nutrition Facts:

As an appetizer:  Calories:  239 Carbohydrates 24 g Protein 9 g Fat 11 g

 Equivalents:  1 starch, 2 vegetable proteins, 2 fats                                                                                  

As a meal: Calories: 438 Carbohydrates 45 g Protein 17 g Fat 20 g

Equivalents:  1 starch, 4 vegetable proteins, 3 fats