UMC Cooking Segment... "No-Chip Nachos"

Published 09/16 2013 10:06PM

Updated 10/14 2013 03:31PM

"No-Chip Nachos" - Serves 4

·        2-3 Medium-size Zucchini, cut into ~1/4 inch thick round slices

·        2 Large Bell Peppers, stem removed, cut lengthwise into strips

·        1 (15oz) Can Low-Sodium Black Beans, rinsed and drained

·        2 Small Tomatoes

·        1 Large Avocado

·        1 cup Reduced Fat Cheddar Cheese

·        ½ Cup Mozzarella Cheese

·        1 Lime

·        Olive Oil for baking

·        Salt and Pepper to taste



·        Preheat oven to 400

·        Lightly drizzle or spray zucchini rounds and bell peppers with olive oil then season lightly with salt and pepper. Place on cooking sheet and bake for 7 minutes

·        Place black beans on stove top with ¼ cup water over medium to heat while zucchini and peppers cook; stirring occasionally

·        Remove zucchini & peppers from oven, top with cheese, and return to oven for ~1 minute, or until cheese is melted

·        Remove from oven, place on platter or plates and begin to top with remaining ingredients (except lime)

·        Squeeze fresh lime juice over nachos and serve immediately




If time:  If chips are a must… an easy alternative to fried sodium-rich tortilla chips would be home-made Whole Wheat Tortilla Chips that can be thrown in the mix!


Made from just wheat tortillas, a little olive oil, dash of salt, and salt-free seasoning of choice

                Bake at 350 for 7 minutes… flip… and bake for 7 more...ENJOY!

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