Crunchy nachos layered with spiced beans, mixed frozen vegetables, and melted cheddar cheese, ready in 25 minutes.
# Components:
→ Base
01 - 7 ounces (200 grams) tortilla chips
→ Beans
02 - 1 can (14 ounces / 400 grams) black beans, rinsed and drained
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon chili powder
06 - Salt and pepper, to taste
→ Frozen Vegetables
07 - 2 cups (300 grams) mixed frozen vegetables (e.g., corn, bell peppers, carrots, peas)
→ Cheese
08 - 1 1/2 cups (150 grams) shredded cheddar cheese
→ Toppings
09 - 2 spring onions, thinly sliced
10 - 1 medium tomato, diced
11 - 1 small jalapeño, thinly sliced (optional)
12 - Fresh cilantro, chopped
13 - Sour cream, for serving
14 - Salsa, for serving
15 - Lime wedges, for serving
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine the rinsed black beans with cumin, smoked paprika, chili powder, salt, and pepper. Toss to coat evenly.
03 - Spread the tortilla chips evenly over the prepared baking sheet.
04 - Scatter the seasoned beans uniformly over the chips.
05 - Evenly distribute the mixed frozen vegetables on top of the beans and chips.
06 - Sprinkle the shredded cheddar cheese over the layered ingredients.
07 - Bake in the preheated oven for 12 to 15 minutes, until the cheese is melted, bubbly, and vegetables are heated through.
08 - Remove from oven and garnish with spring onions, diced tomato, jalapeño slices, and chopped cilantro.
09 - Serve immediately with sour cream, salsa, and lime wedges on the side.
