Loaded Nachos
Crunchy tortilla chips with beans, cheese and jalapeños from the oven – the perfect snack for movie night.
- Prep time
- Prep time: 5 min
- Cook time
- Cook time: 12 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Tortilla chips250 g
- Kidney beans1 can
- Corn100 g
- Grated cheese150 g
- Jalapeño1 piece
- Spring onion1 piece
- Tomato1 piece
Preparation
- 1
Preheat the oven to 200 °C. (8 min)
- 2
Spread the tortilla chips on a baking tray and scatter the beans and corn over them.
- 3
Scatter everything with cheese and jalapeño rings.
- 4
Bake the nachos for about 8 min until the cheese melts and scatter them with spring onion and tomato.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Corn, Spring onion, and Tomato are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 5 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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