Name: Very Veggie Nachos
Prep time: PTnullM
Cook time: PTnullM
Yield: 4 servings
Ingredients: 3 item(s) Flatout Flatbread Light original flatbread; 0.25 cup(s) WW Reduced fat shredded Mexican style blend cheese; 0.5 cup(s) canned low sodium black beans drained and rinsed; 1 cup(s) uncooked bell pepper(s) diced; 0.5 cup(s) cooked frozen yellow corn thawed; 0.25 tsp ground cumin; 0.5 tsp paprika smoked; 0.25 tsp sea salt; 3 Tbsp pickled jalapeno peppers slices; 1 cup(s) pico de gallo; 0.333 item(s) California (Hass) avocado diced; 5 spray(s) cooking spray

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Ingredients

Flatout Flatbread Light original flatbread

3 item(s)

WW Reduced fat shredded Mexican style blend cheese

¼ cup(s)

canned low sodium black beans

½ cup(s), drained and rinsed

uncooked bell pepper(s)

1 cup(s), diced

cooked frozen yellow corn

½ cup(s), thawed

ground cumin

¼ tsp

paprika

½ tsp, smoked

sea salt

¼ tsp

pickled jalapeno peppers

3 Tbsp, slices

pico de gallo

1 cup(s)

California (Hass) avocado

⅓ item(s), diced

cooking spray

5 spray(s)

Instructions

Preheat oven to 375° F.
Brush or spray flatbread with olive oil, sprinkle with salt, cumin, and paprika, then cut into approximately 11 chip shapes.
Bake at 375°F for 2-3 minutes or until crispy.
Remove from the oven.
Spoon the peppers over the chips, then follow with the corn and the black beans.
Next, sprinkle the cheese and the jalapeños over the nachos.
Bake 5-6 minutes, or until cheese is melted.
Top with pico de gallo and avocado. Serve immediately!

Notes

Source: www.flatoutbread.com

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