Mini Pepper Nachos with Corn, Black Beans and Avocado
Mini Pepper Nachos with Corn, Black Beans and Avocado is a Mexican hor d'oeuvre. This recipe serves 4. For $1.5 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 290 calories. 40025 people were glad they tried this recipe. A mixture of salt and pepper, black beans, peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Closet Cooking. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 97%, this dish is tremendous. Similar recipes are Skinny Nachos with Avocado and Black Beans, Sweet Corn, Squash & Pepper Hash With Black Beans, and Grilled Corn Salad with Black Beans, Tomatoes, and Bell Pepper.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 medium avocado, diced
2/3 cup black beans
2/3 cup corn (grilled, charred, fresh, thawed or canned)
1/4 cup green onions or cilantro (optional)
1 pound mini peppers, halved and seeded
2/3 cup pico de gallo or your favourite salsa
salt and pepper to taste
1 cup cheddar cheese, shredded
Equipment:
baking sheet
Cooking instruction summary:
Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.Serve optionally garnished with green onions or cilantro.
Step by step:
1. Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.
2. Serve optionally garnished with green onions or cilantro.
Nutrition Information:
covered percent of daily need
