Triple Pepper Nachos

    PREP: 25 minutes BAKE: 13 minutes OVEN: 425°F MAKES 6 servings

    • 5 7- to 8-inch whole wheat flour tortillas or 4 ounces baked tortilla chips (about 5 cups)
    • Nonstick cooking spray (optional)
    • 1 15-ounce can black beans, rinsed and drained
    • 3⁄4 cup chunky salsa
    • 1 cup shredded reduced-fat Colby and Monterey Jack cheese (4 ounces)
    • 3⁄4 cup roasted red sweet peppers, drained and cut into strips
    • 1 pepperoncini salad pepper, seeded and cut into strips
    • 2 to 4 tablespoons sliced pickled jalapeño chile peppers, chopped*
    • Thinly sliced green onions
    • Light sour cream (optional)
    • Chunky salsa (optional)

    1 Preheat oven to 425°F. If using whole wheat flour tortillas, lightly coat both sides of each tortilla with cooking spray. Cut each tortilla into 6 wedges. Place wedges in a single layer on a very large ungreased baking sheet. Bake for 8 to 10 minutes or until light brown and crisp, turning once halfway through baking. Tortilla wedges will continue to crisp as they cool.
    2 Meanwhile, in a medium saucepan combine drained black beans and the 3⁄4 cup salsa; cook and stir over medium heat just until heated through.
    3 On a very large ovenproof plat- ter arrange tortilla chips 1 to 2 layers deep, overlapping slightly. Spoon bean mixture onto chips. Sprinkle cheese, roasted red peppers, pepperoncini pepper, and jalapeño peppers over bean mixture on chips.
    4 Bake about 5 minutes or until cheese melts. Sprinkle with green onions. If desired, serve with sour cream and additional salsa.
    PER SERVING: 201 cal., 7 g total fat (3 g sat. fat), 13 mg chol., 838 mg sodium, 24 g carb., 11 g fiber, 15 g pro.


    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

    make it vegan

    Substitute desired soy cheese for the Colby and Monterey Jack cheese and substitute tofu sour cream for the optional dairy sour cream.

    Triple Pepper Nachos