Deliciously Loaded Brussel Sprout Nachos
Crispy tortilla chips with cheese, beans, green chiles and roasted brussel sprouts
Ingredients
- 1 bag Tortilla Chips
- 1 14 oz can Re-fried vegetarian pinto beans
- 1 14 oz can Black Beans – I use canned but you can make your own
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Colby Jack
- 1 8 oz can Diced green chiles – My family loves spice so I use La Victoria Spicy peppers, but you can use milder peppers if you don’t want less spice.
- Kosher Salt – on top of the Brussels to add some flavor
- 2 tbsp Olive Oil – Makes Brussels to make crispy
- 2 cups Brussel Sprouts halved
Instructions
- Cut the sprouts into halves and place them on a foil-lined baking sheet. Drizzle olive oil and toss to cover all of the sprouts. Bake at 450 for 15 minutes or until crispy. Remove them from the pan and sprinkle with salt.
- Line a baking sheet with tin foil and evenly spread your tortilla chips evenly
- Add dollops of refried beans and the black beans
- Sprinkle cheese over the top of the beans making sure to cover all the nachos
- Add green chiles on top of the beans
- Cook at 375 for 15-20 minutes
- Remove from the oven and add the brussels sprouts on top
Tried this recipe?Let us know how it was!