Veggie Nachos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
Ingredients
- 1 tbsp. olive oil
- 1 medium brown onion
- 1 clove garlic
- 1 can chopped tomatoes
- 1 can pinto beans
- 1 bag corn chips
- 1 c. grated Cheddar cheese
- 1/2 c. sour cream
- 1 tbsp. chopped fresh coriander
Instructions
- Preheat oven to 400 degrees F/350 degrees F in a convection or fan-forced oven.
- Heat oil in medium frying pan; cook onion and garlic, stirring, about 5 minutes or until onion softens. Stir in undrained tomatoes and beans.
- Bring mixture to a boil; reduce heat, simmer, uncovered, 15 minutes, stirring constantly, until mixture thickens slightly.
- Place corn chips onto large ovenproof plate; spoon bean mixture over chips, then sprinkle with cheese. Bake, uncovered, about 10 minutes or until cheese is melted. Serve topped with sour cream and coriander.
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