Black and Blue Veggie Nachos with Fire Roasted Tomatoes

Black and Blue Veggie Nachos with Fire Roasted Tomatoes

Serves 6 to 8

Try serving these game-day nachos, featuring black beans and blue corn tortilla chips, with shredded chicken, ground beef, or roasted bell peppers and onions on top. Serve with dollops of guacamole or lime wedges on the side.

  • 1 (10-ounce) bag blue corn tortilla chips
  • 2 tablespoons olive oil
  • 1 1/2 cup cooked black beans, drained
  • 1 (14.5-ounce) can fire roasted diced tomatoes with green chiles
  • 1 small onion, finely chopped
  • 1 1/2 cup shredded Monterey jack cheese
  • Sour cream (optional)
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Preheat broiler. Spread out chips on a large baking sheet. In a small bowl, mash beans with olive oil a few times until combined, then drop the mixture in small dollops over the chips. Scatter tomatoes over chips and top with onions and cheese. Broil until cheese is melted and bubbly. (Watch closely to make sure the chips don't burn.) Transfer to a platter and serve with sour cream on the side.

Nutritional Info: 
Per Serving:360 calories (150 from fat), 16g total fat, 6g saturated fat, 30mg cholesterol, 780mg sodium, 47g carbohydrate (7g dietary fiber, 5g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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