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Black and Blue Veggie Nachos with Fire Roasted Tomatoes

Serves 10
Time 15 min
Serve these game-day nachos, featuring black beans and blue corn tortilla chips, with sour cream, guacamole or lime wedges on the side. Watch our how-to video.
Ingredients
  • 1 (10.0-ounce) package blue corn tortilla chips
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cup cooked black beans, drained
  • 1 (14.5-ounce) can fire roasted diced tomatoes with green chiles, drained, finely chopped
  • 1 small onion
  • 1 1/2 cup shredded Monterey Jack cheese
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Method

Preheat the broiler. 

Arrange chips on a large baking sheet. 

Use a fork to mash beans with 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.

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.
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  • 1 (10.0-ounce) package blue corn tortilla chips
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cup cooked black beans, drained
  • 1 (14.5-ounce) can fire roasted diced tomatoes with green chiles, drained, finely chopped
  • 1 small onion
  • 1 1/2 cup shredded Monterey Jack cheese
Shop with Prime

Exclusively for Prime members in select ZIP codes.