Salmon Black Bean Nachos
User Reviews
5
-
Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
4
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Calories
753 kcal
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Course
Main Course, Lunch, Dinner
Salmon Black Bean Nachos
Description
The recipe begins by evenly spreading tortilla chips on a sprayed baking sheet, followed by layering toppings including cooked salmon flakes, tomato salsa, halved cherry tomatoes, drained black beans, sweet corn, and shredded mozzarella and cheddar cheese. Baking at 180°C (400°F) until the cheese melts makes the nachos hot and gooey.
Finishing touches include fresh chopped coriander, sour cream dollops, sliced green onions, and a sprinkle of black pepper, adding freshness, creaminess, and mild spice. The salmon adds a protein-rich, savory layer uncommon in traditional nachos, complemented by the sweetness of corn and tart tomatoes.
These nachos serve well as an appetizer or casual main dish, accompanied by extras like guacamole or Mexican rice for a fuller meal. Adjustments such as adding jalapeños or different cheese varieties can customize the heat or flavor profile according to preference.
The tips recommend spreading chips in a single layer for even cooking and cheesiness, omitting sour cream to reduce points for certain diets, and optionally adding chili spices for heat. These practical suggestions ensure the best texture and allow adaptation for dietary needs.
Ingredients
Nachos:
- 8 oz salmon flakes cooked and ready to eat
- 10 z tortilla chips
- 3 tbsp tomato salsa
- 10 cherry tomato halved
- 14 oz black beans drained and rinsed
- 1/2 cup sweet corn drained and rinsed
- 1.5 cups cheddar shredded
- 1.5 cups mozzarella cheese shredded
Toppings:
- Coriander (cilantro), chopped
- sour cream
- green onions (green onions), sliced
- black pepper to taste
Instructions
- Preheat the oven to fan assisted 180C / 200C/ 400 F / gas 6.
- Lightly spray a sheet pan with low-calorie cooking spray.
- Spread the tortilla chips on the baking sheet so they form an even flat layer.
- Top the chips with salmon flakes, salsa, tomatoes, sweet corn, black beans, jalapeños and cheese.
- Baked for 7-8 mins, or until the cheese is nice and bubbly.
- Remove the nachos from the oven and finish with chopped coriander, sour cream, sliced spring onions and black pepper.
Notes
- Arrange tortilla chips in a single flat layer to ensure even topping coverage and consistent cooking.
- Omitting the sour cream reduces calories; without it, each serving has 8 Freestyle Points.
- For spicier nachos, add ground cayenne or chipotle pepper to the toppings before baking.
- Try different cheeses like Monterey Jack to vary flavor.
- Serve with sides like guacamole or Mexican rice for a more complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Calories | 753kcal | 38% |
| Carbohydrates | 72g | 24% |
| Protein | 37g | 74% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 1248mg | 52% |
| Potassium | 945mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 671mg | 67% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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