Cheesy Nachos with Pinto Bean Salsa and Pickled Jalapeños recipes

Cheesy Nachos with Pinto Bean Salsa and Pickled Jalapeños recipes
21 Ingredients
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 jalapeño peppers, stemmed and thinly sliced
  • 6 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons fresh lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1/2 cup chopped tomato
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 2 center-cut bacon slices, cooked and crumbled
  • 1 (15-ounce) can unsalted pinto beans, rinsed and drained
  • 5 ounces 2% reduced-fat sharp cheddar cheese (such as Cracker Barrel), shredded (about 1 1/4 cups)
  • 1 tablespoon cornstarch
  • 1 cup evaporated fat-free milk
  • 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
  • 6 ounces brown rice tortilla chips (such as Lundberg Sea Salt Rice Chips)
  • 2/3 cup diced peeled avocado
Nutrition
442
22% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

34% 22

Saturated

36% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 4

Carbs

15% 46

Carbs (net)

- 39

Fiber

29% 7

Sugars

- 9

Sugars, added

- 4

Protein

32% 16

Cholesterol

10% 31

Sodium

25% 612

Calcium

33% 330

Magnesium

17% 70

Potassium

12% 553

Iron

10% 2

Zinc

20% 2

Phosphorus

47% 328

Vitamin A

18% 162

Vitamin C

33% 29

Thiamin (B1)

13% 0

Riboflavin (B2)

19% 0

Niacin (B3)

10% 2

Vitamin B6

19% 0

Folate equivalent (total)

14% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

177% 27

Vitamin E

14% 2

Vitamin K

14% 17

Sugar alcohols

- 0

Water

- 175
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