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Nachos
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Nachos
Recipe Amount:
4 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
278
We usually have nachos for a quick lunch using leftovers from taco or enchilada dinner from the previous night. It is also a lunch that AJ takes to work with a container for the chips and cheese to microwave at lunch. Another container for the beans, enchilada sauce, pico, jalapeno and cilantro and a small dressing container with chipotle mayo to drizzle.
Ingredients
- 6 Cups store-Bought Unsalted Corn Tortilla Chips
- 1 Cup Low Moisture Mozzarella - Grated
- 1/4 Cup Cheddar Cheese - Grated
- 1/4 Cup Dry Pinto Beans - Can substitute with any beans you have on hand. Pressure cook in an instant pot for 40 minutes
- 1/4 Cup Red Enchilada Sauce
- 1/2 Cup Homemade Pico De Gallo
- 1/2 Cup Homemade Pickled Jalapeno
- 1 Avocado - Cubed
- 1/4 Cup Cilantro - Chopped
- 2 Tbl Homemade Chipotle Mayo
Preparation
Step 1:
Cook the beans in an instant pot if not already cooked. Make the chipotle mayo, red enchilada sauce and Pico de Gallo, if not already made.
Step 2:
Put the tortilla chips in a large plate. Sprinkle both cheeses on top of the chips and microwave on high for 40 seconds, or until the cheeses have melted.
Step 3:
Add the beans, enchilada sauce, pico de gallo, jalapenos, avocado, and cilantro. Drizzle the chipotle mayo on top and serve.
Step 4:
Step 5:
Step 6:
Variations
Feel free to add in any additional leftover veggies you have in the refrigerator.
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
496
Fat (g):
29
Cholesterol (mg):
28
Sugar (g):
5
Protein (g):
41
Fiber (g):
8
Sodium (mg):
278
Potassium (mg):
713
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