Vegetarian Nacho Bake
Minutes Prep Time: 10
Minutes Total Time: 40
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 40
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
3/4 cup fresh or frozen corn kernels
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
5 cups tortilla chips (5 cups = 5 oz)
2 cups shredded Pepper Jack cheese (2 cups = 8 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 263 mg | 26% |
Carbohydrate | 32 g | 11% |
Cholesterol | 40 mg | 13% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 10% |
Calories | 348 kcal | 17% |
Sodium | 539 mg | 22% |
Protein | 14 g | 27% |
Saturated Fat | 7 g | 37% |
Sugars | 3 g | 0 |
Vitamin C | 14 mg | 23% |
Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray; set aside. Stir together drained tomatoes, beans, corn, bell pepper, onion, chili powder and cumin in medium bowl.
Place 1/3 of the tortilla chips on bottom of the baking dish. Cover with layers of 1/3 of the tomato mixture and 1/3 of the cheese. Repeat layers 2 more times.
Bake 30 minutes. Serve immediately.
Vegetarian Nacho Bake