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Crunchy Vegetarian Nachos
Nachos get such a bad rap! Everyone thinks they are too fattening and greasy… not to mention soggy and messy. Not any more! After much experimentation, my kid and I have created crunchy vegetarian nachos that really aren’t so bad for you. With only 8 chips per person, they are so perfectly satisfying that we have them as our dinner.
1/2 bag large tortilla chips
1 can black beans
1 teaspoon olive oil
salt and pepper
2 to 3 tablespoons salsa
3/4 to 1 cup shredded Mexican blend cheese
holy guacamole !
1 can sliced olives
Drain black beans reserving about a tablespoon or two of liquid. Place beans, liquid, olive oil and salt and pepper (to taste) in food processor and blend until smooth. Place in a bowl and mix in salsa. Set aside. Place a single layer of tortilla chips on a large cookie sheet. Be sure to pick out whole chips from the bag and try not to have them overlap. Spoon the black bean spread onto each individual chip and spread it around so it forms a thin layer on the chip. Sprinkle cheese on each individual chip and bake in the oven at 350 degrees for approximately 5 to 8 minutes or until cheese is melted. Spoon holy guacamole onto each chip and garnish with an olive slice. Arrange just 8 chips on a plate for dinner. You will be full… trust us! Serves 4.
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