
Veggie Nachos
INGREDIENTS
- 9 oz. Garden of Eatin' Tortilla Chips, any variety
- 1 1/2 cups organic shredded cheese, any variety
- 1-15 oz. can Westbrae Natural® Organic Black Beans
- 2 cups Mexican-style canned corn, drained
- 2 cups fresh cilantro, chopped
- 5 medium tomatoes, seeded & chopped
- 6 green onions, chopped
- 4 oz. canned mild green chilies
- 1 cup organic sour cream
- 1 1/2 cups salsa, any variety
PREPARATION / DIRECTIONS
- Preheat oven to 350ºF.
- Arrange Garden of Eatin' Tortilla Chips closely together on the ovenproof plate.
- Combine Westbrae Natural® Organic Black Beans, corn, cilantro, tomato, green onion, chilies and 1/3 of cheese in a bowl.
- Add salsa and mix well.
- Spoon vegetable mixture over chips.
- Sprinkle remaining cheese over top.
- Bake until heated through and cheese on top is melted about 15 minutes.
- Garnish with sour cream and salsa.
- Serve immediately.
PREP TIME: Approx. 15 minutes
SERVING: 8