| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | Serves 4 |
Ingredients
- 6 oz. tortilla chips
- 1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
- 2 medium tomatoes, cored, seeded and finely chopped (about 1 cup)
- 4 GOYA® Whole Jalapeno peppers, thinly sliced (about ¼ cup)
- 1 scallion, thinly sliced (about ¼ cup)
- 1½ cups shredded Monterey jack cheese
- Chopped fresh cilantro, for garnish
- GOYA® Pico de Gallo, for garnish
- Frozen GOYA® Guacamole, thawed, for garnish
Instructions
- 1. Arrange top oven rack 6″ from top heat source. Heat broiler.
- 2. Arrange tortilla chips in single layer in 12″ skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
- 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 10 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 44 mg |
| Sodium | 584 mg |
Reviews
Simple, easy, delicious nachos.