Black and Blue Veggie Nachos with Fire Roasted Tomatoes
1 (10-ounce) bag blue corn tortilla chips (I prefer Whale Tails Chips TorCHIA Chips)
2 tablespoons olive oil
1 1/2 cups cooked black beans, drained
1 (14.5-ounce) can fire roasted diced tomatoes with green chiles
1 small onion, finely chopped
1 1/2 cups shredded Monterey jack cheese
Sour cream (optional)
Spread out chips on a large baking sheet.
In a small bowl, mash beans with olive oil a few times until combined, then drop the mixture in small dollops over the chips.
Scatter tomatoes over chips and top with onions and cheese.
Broil until cheese is melted and bubbly. (Watch closely to make sure the chips don’t burn.)
Transfer to a platter and serve with sour cream on the side.
Per serving (about 7oz/208g-wt.): 360 calories (150 from fat), 16g total fat, 6g saturated fat, 30mg cholesterol, 780mg sodium, 47g total carbohydrate (7g dietary fiber, 5g sugar), 14g protein