Spicy Vegetarian Nachos

Name: Spicy Vegetarian Nachos
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients: 1 bag Tostitos® Restaurant Style tortilla chips 1 tbsp (15 mL) olive oil 2 cups (500 mL) finely shredded kale (ribs removed) 1 cup (250 mL) drained rinsed white kidney or cannellini beans drained and rinsed 2 canned chipotle peppers in adobo sauce; finely chopped Pinch each salt; pepper 2 cups (500 mL) shredded Monterey Jack Cheese 1 green onion; sliced 1 cup (250 mL) salsa Verde

These nachos are full of veggies and cheese and pack some extra heat.

INGREDIENTS

1 bag Tostitos^® Restaurant Style tortilla chips
1 tbsp (15 mL) olive oil
2 cups (500 mL) finely shredded kale (ribs removed)
1 cup (250 mL) drained rinsed white kidney or cannellini beans drained and rinsed
2 canned chipotle peppers in adobo sauce, finely chopped
Pinch each salt, pepper
2 cups (500 mL) shredded Monterey Jack Cheese
1 green onion, sliced
1 cup (250 mL) salsa Verde

HOW TO MAKE

Heat oil in large non-stick skillet set over medium heat; cook kale, beans, chipotle peppers, salt, pepper, and cumin for about 5 minutes or until beans are heated through and kale is wilted.
Spread Tostitos^® Restaurant Style tortilla chips in single layer on foil–lined baking sheet. Sprinkle bean mixture and cheese over top; broil for about 1 minute or until cheese has melted.
Sprinkle green onion over top. Serve with salsa Verde.

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Spicy Vegetarian Nachos

INGREDIENTS

HOW TO MAKE

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