Black and Blue Veggie Nachos with Fire Roasted Tomatoes

Black and Blue Veggie Nachos with Fire Roasted Tomatoes

Serves 10

Serve these game-day nachos, featuring black beans and blue corn tortilla chips, with sour cream, guacamole or lime wedges on the side. 

  • 1 (10-ounce) bag blue corn tortilla chips
  • 1 1/2 cups cooked black beans, drained
  • 2 tablespoons extra-virgin olive oil
  • 1 (14.5-ounce) can fire roasted diced tomatoes with green chiles, drained
  • 1 small onion, finely chopped
  • 1 1/2 cups shredded Monterey jack cheese
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Preheat the broiler. Arrange chips on a large baking sheet. Use a fork to mash beans with olive oil in a small bowl until combined; top chips with small dollops of bean mixture. 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.

Nutritional Info: 
Per Serving:240 calories (90 from fat), 10g total fat, 3.5g saturated fat, 15mg cholesterol, 520mg sodium, 32g carbohydrate (5g dietary fiber, 3g sugar), 9g 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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