Pinto Bean Nachos
30 mins (prep 10, cooking 20)
12 ingredients
6 servings
This is a simple vegetarian recipe from Cooking Light. I am including directions for making your own tortilla chips but you could certainly use store-bought. I love the homemade tortilla chips, though! You can make or use more tortilla chips if you would like more than 8 tortilla chips per serving - there is plently of bean mixture if you want to do that. These nachos are different because you aren't melting the cheese over the chips. This recipe utilizes crumbled queso fresco instead. I really love the flavor of the beans with the cumin, chili powder and garlic. You may substitute black beans for the pinto beans, if you prefer. Enjoy!

Categories:  <-30-mins , lunch~snacks , main-dish , mexican , beans , vegetarian , time-to-make ,
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Serving Size (61.3 g)
Servings 6
Amount per Serving
Calories 131.67 Calories from Fat 83.88
% Daily Value *
Total Fat 9.32g 86.01%
Saturated Fat 1.05g 31.47%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 52.53mg 13.13%
Total Carbohydrate 11.67g 23.33%
Dietary Fiber 4.4 g 105.53%
Sugars 1.24 g %
Protein 4.14g 49.69%
Vitamin A 1056.7IU% Vitamin C 87.6mg%
Calcium 192.7mg% Iron 6.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cumin, pinto beans, crumbled queso fresco, salsa