Black and White Nachos Recipe


Nutrition

Cal/Serving: 305
Daily Value: 15%
Servings: 6

High-Fiber
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat8g13%
Saturated4g19%
Carbs43g14%
Fiber11g42%
Sugars2g0%
Protein17g34%
Cholesterol17mg6%
Sodium218mg9%
Calcium240mg24%
Magnesium116mg29%
Potassium857mg24%
Iron5mg28%
Zinc3mg17%
Vitamin A254IU5%
Vitamin C6mg10%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg9%
Niacin (B3)1mg4%
Vitamin B60mg11%
Folic Acid (B9)198µg49%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K5µg6%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Black and White Nachos
Jackie Newgent

Here, the toppings look rather artful instead of heavily plopped onto tortilla chips. It'll still be a palate-pleasing hit — and a party favorite. It's fit for a black-tie affair, an ultra-casual soirée, or just as a starter for a fun family meal. Feel free to use all white or black beans, if you prefer.

See all nacho recipes.

Click here to see A Healthy Super Bowl Menu, Part 2.

5
Ratings4

INGREDIENTS

  • Half 15-ounce can black beans, drained
  • Half 15-ounce can cannellini or other white beans, drained
  • 1/3 cup finely diced white onion
  • 1 small jalapeño with some seeds, minced
  • 2 tablespoons finely chopped cilantro
  • Juice of 1 lime
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon ground cumin, or to taste
  • 1/8 teaspoon chili powder (optional)
  • 2 teaspoons grapeseed or canola oil
  • Six 6-inch white corn tortillas
  • 3/4 cup shredded Monterey Jack cheese

DIRECTIONS

Stir together the beans, onion, jalapeño, cilantro, 1 tablespoon of the lime juice, 1/8 teaspoon of the salt, cumin, and chili powder, if using, in a medium-sized bowl. (Alternatively, stir together all of these ingredients except the beans. Divide into 2 bowls. Stir the black beans into 1 bowl and the white beans into the other.) Adjust seasoning. Set aside.

Preheat the oven to 400 degrees.

In a small bowl, whisk together the remaining lime juice, oil, and the remaining salt until well combined. Rub or brush with a pastry brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all of the vinaigrette. Cut the tortillas into 4 wedges each.

Place the tortilla wedges in a single layer on a large baking sheet. Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.

Top each tortilla chip with ½ tablespoon of the cheese and bake until the cheese melts, about 5 minutes. Remove from the oven and let stand for 5 minutes to crisp further.

Place the tortilla chips on a large platter. Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.

Recipe Details

Adapted from "1,000 Low-Calorie Recipes" by Jackie Newgent, R.D. (Wiley, 2012)

Servings: 6
Special Designations: Vegetarian, Healthy

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