These nachos are terrific for snacking, but they're also satisfying enough to serve as a main course. A chopped jalapeño gives them a nice bit of heat; you can omit it for a milder dish or double the amount for a fiery treat.
Home » Recipes » Hearty Rice and Bean Vegetarian Nachos
2 teaspoons canola oil
8 ounces vegetarian breakfast sausage, crumbled, or meatless crumbles
3/4 cup cooked brown rice (thawed if frozen)
5 ounces (about 6 1/2 cups) tortilla chips
3/4 cup cooked no-salt-added kidney beans, drained and rinsed if canned
1 1/4 cup shredded Mexican blend cheese
1 jalapeño pepper, seeded and finely chopped (optional)
1/2 cup prepared salsa
1/2 cup chopped fresh cilantro
Preheat the oven to 450°F. In a medium skillet, heat oil over medium heat. Add sausage and cook, stirring frequently, until sausage is browned, about 5 minutes. Stir in rice and cook 1 more minute.
Spread chips in a 9x13-inch baking dish and spoon sausage and rice mixture over top. Sprinkle with kidney beans, cheese and jalapeño; bake until cheese melts and nachos are very hot, 8 to 10 minutes. Spoon salsa over nachos, sprinkle with cilantro and squeeze lime over the top.
Per Serving:520 calories (250 from fat), 27g total fat, 10g saturated fat, 30mg cholesterol, 960mg sodium, 47g carbohydrates, (8 g dietary fiber, 3g sugar), 24g protein.
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