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Spicy Vegetarian Nachos
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PREP TIME

15 minutes
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COOK TIME

10 minutes
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RATING

Spicy Vegetarian Nachos

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

  1. 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.
  2. 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.
  3. Sprinkle green onion over top. Serve with salsa Verde.
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