Description
Six minutes in the oven is all it takes to transform these kimchi loaded nachos into a spicy, cheesy and delicious snack!
Ingredients
Units
Scale
- 8 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 white miso paste
- 1/2 teaspoon rice vinegar (optional)
Instructions
- Preheat oven to 350°F.
- Mix the ingredients for the miso crema in a bowl and set aside.
- 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.
- Add another layer of tortilla chips on top and use the rest of the black beans, kimchi and avocado. Top with the remaining cheese.
- Bake in the oven for 5 to 7 minutes – or until cheese is melted.
- Top nachos with miso crema, jalapeno slices and cilantro leaves. Serve immediately.
Notes
These loaded nachos should be eaten immediately. They will not keep well in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 2.5g
- Sodium: 721.3mg
- Fat: 38.9g
- Saturated Fat: 13.3g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 48.5g
- Fiber: 9.6g
- Protein: 19.3g
- Cholesterol: 54mg
