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Loaded Nachos with Kimchi and Miso Crema

Six minutes in the oven is all it takes to transform this Loaded Nachos with Kimchi and Miso Crema Recipe into a spicy, cheesy and delicious snack!

Ingredients

Scale
  • 7 ounces tortilla chips
  • 1/2 cup canned black beans (drained)
  • 1 avocado (peeled, pitted and chopped)
  • 1 cup kimchi (chopped)
  • 1 1/2 cup shredded cheese
  • 1 jalapeno (thinly sliced)
  • 1/4 cup cilantro leaves (chopped)

Miso crema

  • 1/4 cup sour cream
  • 1/2 teaspoon miso paste (I’m using awase miso)
  • 1/2 teaspoon rice vinegar (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Mix the ingredients for the miso crema and set aside.
  3. Layer a baking sheet or grill pan with half of the tortilla chips and top with half the black beans, kimchi and avocado. Top with half the cheese.
  4. Add another layer of tortilla chips on top and use the rest of the black beans, kimchi and avocado. Top with the remaining cheese.
  5. Bake in the oven for 5-7 minutes – or until cheese is melted.
  6. Top nachos with miso crema, jalapeno slices and cilantro leaves. Serve immediately.

Notes

This Loaded Nachos with Kimchi and Miso Crema Recipe is:
Very low in sugar

These loaded nachos should be eaten immediately and will not keep well in the fridge.

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