Nachos have the ability to be versatile. This dish adds a hint of spice and sweet that will keep you coming back for more. You are able to adjust your heat level to your liking and the vibrant colors of this salsa on the nacho will be eye candy! This dish has many nutritious ingredients that are good for you. These nachos are awesome served for any game day or just a quick dinner!
Nutrition
Beans are an amazing source of protein they are low in fat and packed with fiber
Avocados contain monounsaturated fats which are good for lowering cholesterol and maintain heart health.
The Stone-ground tortillas we used for our nachos are made from whole-grain corn, retaining the nutrient-rich germ and bran. This means they may provide more fiber, vitamins, and minerals compared to refined corn tortillas.
Benefits
This dish is easy to make and doesn't require much cooking skills other than cooking.
This dish is a great option for vegetarian options its packed with flavor and protein.
This dish has a spice level that you can adjust according to your audience
Recipe
Serving size: 250g
Yields: 16 servings
Ingredients:
For Homemade Tortilla Chips:
- 24 small corn tortillas (cut each into 6 wedges)
- Cooking spray or olive oil
- Salt to taste
For Mango Avocado Tomato Salsa:
- 4 ripe mangoes, diced
- 1 large avocado, diced
- ½ red onion, finely chopped
- 2 red bell peppers, diced
- 3 jalapeños, finely chopped (seeds removed for less heat, if desired)
- 1 cup fresh cilantro, chopped
- Juice of 4 limes
- Salt and pepper to taste
For Nachos:
- 4 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cans black beans, drained and rinsed
- Sliced jalapeños (optional)
- 1 cup sour cream for serving
- 3 medium tomato, diced
- 1 cup guacamole for serving (optional)
Instructions:
1. Prepare Homemade Tortilla Chips:
1. Preheat your oven to 425°F
2. Arrange the tortilla wedges on baking sheets.
3. Lightly coat the tortilla wedges with cooking spray or brush with olive oil.
4. Sprinkle salt over the wedges.
5. Bake in the preheated oven for 6-7 minutes or until the chips are golden and crisp. Keep an eye on them to prevent burning.
2. Prepare the Mango Avocado Tomato Salsa:
1. In a large bowl, combine diced mangoes, diced avocado, diced tomato, red onion, red bell peppers, jalapeños, and cilantro.
2. Squeeze lime juice over the mixture.
3. Season with salt and pepper to taste.
4. Gently toss everything together until well combined.
5. Allow the salsa to sit in the refrigerator for about 30 minutes to let the flavors meld.
3. Assemble the Nachos:
1. Preheat your oven to 375°F (190°C).
2. Arrange the homemade tortilla chips on large baking sheets or several oven-safe dishes.
3. Sprinkle the shredded cheese evenly over the tortilla chips.
4. Add black beans evenly over the cheese.
5. Optional: Add sliced jalapeños for an extra kick.
4. Bake:
1. Place the baking sheets or dishes in the preheated oven.
2. Broil until the cheese is melted and bubbly, usually 1-2 minutes. Keep close eye
5. Top and Serve:
1. Remove from the oven.
2. Spoon the prepared Mango Avocado Tomato Salsa over the cheesy nachos.
3. Add dollops of sour cream and guacamole if desired.
6. Enjoy:
Serve the Mango Avocado Tomato Salsa Nachos with homemade tortilla chips immediately while they are warm.
