Very Veggie Nachos
- Total Time
- 0:00
- Serves
- 4
- Difficulty
- Easy
-
Flatout Flatbread Light original flatbread3 item(s)
-
canned low sodium black beans½ cup(s), drained and rinsed
-
uncooked bell pepper(s)1 cup(s), diced
-
cooked frozen yellow corn½ cup(s), thawed
-
ground cumin¼ tsp
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paprika½ tsp, smoked
-
sea salt¼ tsp
-
pickled jalapeno peppers3 Tbsp, slices
-
WeightWatchers Reduced fat Mexican style blend shredded cheese¼ cup(s)
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pico de gallo1 cup(s)
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California (Hass) avocado⅓ item(s), diced
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cooking spray5 spray(s)
- 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!