Pinto Bean Nachos Recipe

Name: Pinto Bean Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 (6-inch) corn tortillas, quartered; Cooking spray; 1 tablespoon canola oil; 2 teaspoons ground cumin; 1 teaspoon chili powder; 2 garlic cloves, minced; 2 (15-ounce) cans pinto beans, undrained; 1 cup (4 ounces) crumbled queso fresco; 1 cup bottled salsa; 1 cup diced peeled avocado; 6 tablespoons chopped fresh cilantro

Servings: persons

12 (6-inch) corn tortillas, quartered
Cooking spray
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
1 cup (4 ounces) crumbled queso fresco
1 cup bottled salsa
1 cup diced peeled avocado
6 tablespoons chopped fresh cilantro

1
Preheat oven to 425u00b0.
2
Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425u00b0 for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
3
Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 (6-inch) corn tortillas, quartered, Cooking spray, 1 tablespoon canola oil, 2 teaspoons ground cumin, and more.

Yes, Pinto Bean 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.

Pinto Bean Nachos

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