These nachos will knock your socks off. They’re so freakin’ good you’ll deny they’re healthy. If you can’t find roasted corn, frozen yellow corn is a fine substitution.
- Yield: 4 Servings
- 2 large tomatoes
- 1 bunch green onions
- 1 to 2 9-oz bags baked corn chips
- 11⁄2 cup canned or cooked black beans
- 1 cup frozen roasted corn, thawed
- 14-oz can sliced black olives, drained
- 15-oz can sliced jalapenos, drained
- 1 recipe Nacho Cheese Sauce, warm
- 1⁄4 cup Sour Cream
How to Make It
- Seed and dice tomatoes and set aside.
- Slice green onions on the diagonal, reserving green parts only.
- Fill your serving bowl halfway with baked corn chips.
- Add half of the beans and corn.
- Add more chips on top, followed by the remainder of the black beans and corn.
- Add olives, jalapeños, and half of the tomatoes, then pour Nacho Cheese Sauce over top.
- Garnish with remaining tomatoes, green onions, and a few dollops of Sour Cream, if using.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.