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Satisfy your appetite with these super tasty vegetarian nachos! Prepare these Fiesta Pinto Chipotle Nachos and enjoy their great flavor. Easily bake these great flavors in layers: tender GOYA® Pinto Beans and spicy, smoky GOYA® Chipotle Peppers in Adobo Sauce on top of homemade tortilla chips made with GOYA® Corn Tortillas. Enjoy these crispy and delicious nachos!
Ingredients
Baked Corn Tortilla Chips:
Nachos:
1
small onion, finely chopped
2 cans (15.5 oz. each)
GOYA® Pinto Beans, rinsed
2
peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
1 tbsp.
chili powder
1 tbsp.
GOYA® Minced Garlic
1 can (8 oz.)
GOYA® Tomato Sauce
3 cups
shredded Mexican cheese blend
¼ cup
GOYA® Jalapeño Nacho Slices
1
large ripe avocado, pitted and diced
½ cup
diced seeded tomatoes
½ cup
finely chopped red onion
½ cup
fresh cilantro leaves
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Directions
Step 1
Baked Corn Tortilla Chips: Preheat oven to 425˚F. Brush corn tortillas with oil. Stack tortillas and slice into 6 wedges. Scatter tortillas over 2 parchment paper–lined 18” x 13” baking sheets; sprinkle with salt. Bake for 10 to 12 minutes or until golden brown and crispy.
Step 2
Nachos: Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add beans, chipotles, chili powder and garlic; cook for about 2 minutes or until fragrant. Stir in tomato sauce; simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.
Step 3
Reduce oven temperature to 375ºF. Scatter half of the corn chips onto parchment paper–lined baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.
Step 4
Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion and cilantro over top. Serve with Salsa Taquera and Salsa Verde for dipping.
Note: Alternatively, use GOYA® Tortilla Chips for easy preparation.
New from Goya
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