Bean Nachos
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Bean Nachos
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Your kids will love these Fresh Corn and Bean Nachos for dinner or an after-school snack. Loaded with fresh summer corn, kidney beans, jalapenos, and cheese. They are impossible to resist. {gluten free}
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Ingredients
- 2 corn ears, fresh
- 1 tablespoon olive oil
- ½ 12 oz tortilla chips bag
- 1 red kidney beans drained and rinsed, can
- 6-8 jalapeño chopped, sliced, refrigerated, tricolor
- 2 cups cheddar cheese shredded
- avocado for garnish
- cilantro for garnish
- tomatillo salsa for dipping
Instructions
- Preheat oven to 400°.
- Cut corn off the cob.(I use a bundt cake pan for this.)
- Heat a cast iron or other skillet over medium-high heat and add 1 tablespoon olive oil.
- Saute corn for about 5 minutes or until it starts to get a bit charred. Stir frequently.
- Remove from pan and set aside.
- Spread about ⅓ of the tortilla chips into your skillet.
- Top with ⅓ of the warm corn, kidney beans, and cheese. Repeat.
- Cook for about 15 minutes or until cheese gets gooey.
- Top with jalapenos, cilantro, and avocado.
- I like to serve mine with tomatillo salsa.
Nutrition Information
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Calories
730kcal
(37%)
Carbohydrates
67g
(22%)
Protein
22g
(44%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Cholesterol
59mg
(20%)
Sodium
731mg
(30%)
Potassium
367mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
650IU
(13%)
Vitamin C
3.1mg
(3%)
Calcium
562mg
(56%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 67g | 22% |
| Protein | 22g | 44% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 59mg | 20% |
| Sodium | 731mg | 30% |
| Potassium | 367mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 562mg | 56% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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