Description
All of the ingredients in these Healthy Mini-Bell Pepper Nachos contribute to better health! Vegan and gluten-free, these are a healthy snack everyone can enjoy!
Ingredients
Scale
- 1 lb bag sweet mini bell peppers, cut in half and veins and seeds removed
- 2 teaspoons avocado oil
- 1 onion, diced (divided)
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Crushed Red Pepper
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 10 ounce container grape tomatoes, cut in fourths (or in half, depending on size)
- 1/2 bunch cilantro, chopped
- juice from one lime
- 1 whole jalapeno, chopped
- 1/2 teaspoon salt
- 1/2 cup Vegan Nacho Cheese sauce (recipe linked to in text of blog post–I’m sorry I’m not able to link here)
- 1 whole avocado, pitted and diced
Instructions
- Place your mini bell peppers on a baking sheet.
- Heat up your avocado oil in a skillet over medium heat.
- Add half of the onion and sauté until soft, about 4 minutes
- Add the beans, chili powder, paprika, cumin, crushed red pepper, and salt and stir to combine.
- Cook until the beans are warm, about 2 more minutes. Remove from heat.
- Make your pico de gallo. Mix together the tomatoes, cilantro, the other half of the onion, lime juice, jalapeno, and salt. Mix well.
- Add a small amount of the bean mixture to the halved mini peppers. Then, add a small amount of the pico de gallo to each pepper. Top with the Vegan Nacho Cheese Sauce.
- Preheat your oven’s broiler and broil the sheet of nachos for 4-5 minutes.
- Add the diced avocado and any additional toppings you prefer. Enjoy!
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 78
- Sugar: 2g
- Sodium: 260mg
- Fat: 3.8g
- Carbohydrates: 8.75g
- Protein: 2.1g