Recipe courtesy of Mamrie Hart
Nacho Bites
Getting reviews...
- Level: Easy
- Total: 8 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 20 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 264
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 10 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 361 mg
- Level: Easy
- Total: 8 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 20 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 264
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 10 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 361 mg
Ingredients
Refried Beans:
Chipotle Cashew Cream:
Directions
- Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
Refried Beans:
Yield:
about 2 cups
- In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
Chipotle Cashew Cream:
Yield:
1 1/2 cups
- Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.
