Description
These mini bell pepper nachos are a nutritious and delicious twist on traditional nachos. Loaded with black beans, corn, salsa, and melted cheese, they’re a perfect healthy homemade recipe for lunch, dinner, or a snack. Serve with sour cream and guacamole for a flavorful, satisfying bite!
Ingredients
Units
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Taco Spice Mix:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Nachos:
- 2 teaspoons avocado or olive oil
- 1 (14oz/398ml) can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 680g (1 1/2 lbs) mini bell peppers (about 24)
- 1 cup salsa
- 2 cups Pepper Jack cheese, grated
- 1/4 cup black olives, sliced
- 1/4 cup pickled jalapeño peppers, chopped or sliced
- 4 green onions, sliced
- Fresh cilantro, for garnish
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Prepare the Oven & Seasoning:
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper or foil.
- In a small bowl, mix together all the taco spice ingredients.
- Cook the Bean & Corn Mixture:
- Heat oil in a frying pan over medium-high heat.
- Add the black beans, corn, and taco spice mix. Stir and cook for about 2 minutes to enhance the flavors.
- Prepare the Mini Peppers:
- Cut the tops off the mini bell peppers and remove seeds.
- Place them cut-side up on the prepared baking tray.
- Assemble the Nachos:
- Fill each mini pepper with the black bean and corn mixture.
- Top with salsa, olives, pickled jalapeños, and shredded cheese.
- Bake & Broil:
- Bake in the preheated oven for 10 minutes.
- Move the oven rack to the top position and turn the broiler on high.
- Broil for about 2 minutes, until the cheese is bubbling and slightly browned.
- Garnish & Serve:
- Remove from the oven and top with sliced green onions and fresh cilantro.
- Serve immediately with sour cream and guacamole.
Notes
- For extra crunch, broil for an additional 30 seconds, watching carefully to avoid burning.
- Use any cheese you prefer, such as cheddar or a dairy-free alternative for a vegan option.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 511
- Sugar: 7g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg