Day 29 - Triple Pepper Nachos

Gary was a little upset when we decided to ditch him to have supper with some family members, but he still got to make us some incredibly delicious Nachos later that night! And I have to say what a great neat of flavourful meals. Indian food at the restaurant and Mexican food at home!

Gary started it off by heating up some salsa and black beans, and in the meantime, he set up some nacho chips on a baking plate.

Next up, he cut up all the veggies, with the help of his good friend T, and then he put everything together on top of the nachos. Now it's all ready to be put into the oven!

 Wowza, that looks good! T & I shared some delicious nachos, which Gary can obviously not digest, and stayed up late talking alongside Rich.

Triple Pepper Nachos

Prep: 25 minutes / Bake: 13 minutes

Oven: 425º F

Makes: 6 servings

Per serving: 201 calories, 7g fat (3g saturated fat), 13mg cholesterol, 838mg sodium, 24g carbs, 11g fibre, 15g protein

Ingredients: 

• 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 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 pepperocini salad pepper, seeded and cut into strips
• 2 to 4 tablespoons sliced pickled jalapeno chile peppers, chopped
• Thinly sliced green onions
• Light sour cream (optional)
• Chunky salsa (optional)

Directions:

1. Preheat oven to 425º F. If using whole wheat flour tortillas, lightly coat both sides 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 platter, arrange tortilla chips 1 to 2 layers deep, overlapping slightly. Spoon bean mixture onto chips. Sprinkle cheese and 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.
   
   Note: Gary's friends aren't huge pepper eaters (I am especially not used to hot peppers) therefor he chose to go with regular bell peppers instead. Still really delicious and can be spiced up with red pepper flakes as well!