Ingredientes para Pinto Bean Nachos
- Corn Tortillas
- Cooking spray
- Kosher Salt
- Canola Oil
- Ground Cumin
- 1 teaspoon chili powder
- Garlic Cloves
- 1 (15-ounce) can undrained pinto beans
- 2 1/2 tablespoons crumbled queso fresco per serving
- 2 1/2 tablespoons salsa per serving
- 2 1/2 tablespoons diced avocado per serving
- 1 tablespoon chopped cilantro per serving
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Cómo preparar Pinto Bean Nachos
- **Tortilla Chips:**
- Preheat oven to 425°F (220°C).
- Cut 6 corn tortillas into 8 wedges each.
- Arrange tortilla wedges in a single layer on a large baking sheet. Lightly coat with cooking spray.
- Bake for 5-8 minutes, flipping halfway through, until golden brown and crispy. Repeat with remaining tortillas if needed.
- **Nachos:**
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
- Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 2 cloves minced garlic. Cook for 30 seconds, stirring constantly.
- Add 1 (15-ounce) can of undrained pinto beans and bring to a boil, stirring frequently.
- Reduce heat to medium and simmer for 10 minutes.
- Partially mash the bean mixture with a potato masher until slightly thickened.
- Arrange 8 tortilla chips per serving on 6 plates.
- Spoon 1/2 cup of the bean mixture evenly over the chips on each plate.
- Top each serving with 2 1/2 tablespoons crumbled queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons diced avocado.
- Garnish with 1 tablespoon chopped cilantro per serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
5g
Carbs
21g
