Fructose Free Gluten Free Loaded Black Bean Nachos
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Learn more →Ingredients
4 servings
For the nachos
- 1 bag (12 oz) corn tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 jalapeño, thinly sliced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
For serving
- ½ cup sour cream
- 1 cup fresh salsa or pico de gallo
- 1 avocado, diced
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with foil or parchment.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the drained black beans, cumin, chili powder, smoked paprika, and salt. Cook, stirring occasionally, until the beans are heated through and fragrant, about 3–4 minutes. Remove from heat.
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