Chock Full of Nachos
Serve this recipe from the Family Meals Cookbook on Game day or any day of the week!
Preheat the oven to 350oF. Place 6 10” whole wheat tortillas on the rack in the oven for 2 or 3 minutes, until crispy. Be careful not to burn. Remove from oven and cut 2 of the tortillas into triangles to make chips and set aside.
Cook 2 sweet potatoes in boiling water or the microwave until just done. Peel and cut them into bite-sized pieces and set aside. Separate 1 head of broccoli into florets and steam or boil until just tender. Set aside. Dice 1 red pepper and 1 jalapeño pepper and 1 bunch of green onions and set aside. Grate 12 oz of Monterey Jack cheese and set aside. Rinse and mash a 19 oz can kidney beans. Combine them in a bowl with 1/2 C salsa & 2 tsp coriander and mash.
Lay the other 4 tortillas out flat on a clean surface. Spread the beans over the tortillas. Top each tortilla with sweet potatoes, broccoli and cheese. Place them in the oven and bake for 5 minutes, until the cheese melts. Garnish with the peppers and green onions. Serve with chips and 1 cup each sour cream and salsa.
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