Artichoke and Black Bean Nachos
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 31
- Dietary Fiber
- 9
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 40
- Sodium
- 314
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
1 (9-ounce) bag red or blue corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup sour cream
1/2 bunch scallions, cut into 1/4-inch thick slices
Directions
- Preheat the broiler.
- On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.