Edamame Nachos – a delicious recipe with Edamame Beans, Lemon Juice, Olive Oil, Salt, Cumin, Cilantro. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat oven to 425 degrees F. Place the edamame, lemon juice, olive oil salt, cumin and cilantro in a food processor.
2
Pulse until pureed, or almost.
3
Edamame is a little resistant and wont get to pureed consistency as quickly as other beans do.
4
Just give in; it will be good.
5
Continue to add olive oil until it looks (and tastes) like you want it to.
6
Spread a thin layer of the edamame mixture on the tortilla chips.
7
Place on a cookie sheet sprayed with cooking spray, then sprinkle with cheese.
8
Bake for 57 minutes, watching carefully.
9
Remove from the oven when the cheese is melted and the chips are browning around the edges.
10
Top with sour cream, lettuce, tomatoes, jalapenoswhatever you like on your nachos.
180
kcal
Calories
12
g
Fat
15
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Shelled Edamame Beans, Cooked, 1 Tablespoon Lemon Juice, 3 Tablespoons Olive Oil, 1 Tablespoon Seasoned Salt, and more.
Yes, Edamame Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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