Vegetarian Nachos with Creamy Cilantro Lime Drizzle

• Produce

  • 1 can Black beans, reduced-sodium
  • 1/2 cup Cilantro, tightly packed leaves and stems
  • 1 Green bell pepper
  • 1 tsp Lime, zest
  • 1 Red bell pepper
  • 1/2 Red onion, large

• Condiments

  • 1/4 tsp Honey
  • 1 tsp Lime juice

• Baking & Spices

  • 1/4 tsp Salt
  • 1 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tsp Olive oil

• Snacks

  • 1 bag Tortilla chips

• Dairy

  • 1/2 cup Greek yogurt, nonfat plain
  • 1 1/4 cups Mexican-blend cheese
  • 1/2 cup Sour cream, reduced fat

Found on rachelcooks.com

Description

Ingredients

• 1 teaspoon olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 large red onion, chopped
• 1 can (15 ounces) reduced sodium black beans, drained and rinsed
• 1 tablespoon taco seasoning
• 1 bag (9 ounces) tortilla chips
• 1 1/4 cups shredded Mexican blend cheese
• Optional garnishes: cilantro, avocado, tomato, salsa, green onions
• 1/2 cup reduced-fat sour cream
• 1/2 cup nonfat plain Greek yogurt
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• 1/2 cup tightly packed torn cilantro leaves and stems
• 1/4 teaspoon salt
• 1/4 teaspoon honey

Directions

• Preheat oven to 350 degrees Fahrenheit. In a large skillet, heat oil over medium heat. Add peppers and onions and saute until softened.  Add black beans and taco seasoning and stir to combine. Coat 2 sheet pans with nonstick cooking spray. Spread chips into an even layer on pan. Top half of cheese, then with pepper and bean mixture, then top with remaining cheese. Bake for 18-20 minutes or until cheese is golden brown and melted. Meanwhile, blend creamy cilantro lime drizzle ingredients together in a blender until combined and no large pieces of cilantro remain. Drizzle over nachos immediately prior to serving. Top with desired toppings.