Then I top the nachos with red bell pepper and jalapeños, and bake until golden. You could spread refried beans on each chip instead, but I feel like making nachos should be more throw-together than tedious. ![]() They’re creamy and hefty enough not to dry out in the oven like black beans do, as long as you layer them underneath the cheese. I layer in beans for extra protein and fiber, and pinto beans are perfect for that. I prefer a combination of two cheeses-cheddar, for maximum flavor and golden edges, and Monterey Jack, for its more melty and creamy texture. My ideal nachos are topped with golden, bubbling cheese, not drizzled with nacho cheese sauce that often goes cold in three minutes. I’m sharing these fully loaded veggie nachos with you today, to serve at Cinco de Mayo or your next get-together, or to appease your weeknight nacho craving (been there, often). ![]() Are you enjoying these Mexican-ish recipes as much as I am? I could really eat fresh Mexican food all day, every day.
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