5 Min Baked Bean Nachos Great For Kids Food

5 MIN BAKED BEAN NACHOS (GREAT FOR KIDS)

Steps:

• Fill a casserole or oven proof dish with baked beans.
• Slightly crumble corn chips and lay on top.
• Cover with cheese.
• This can either be cooked in the microwave for a few minutes or place in oven till the beans are hot and cheese is melted.
• SO EASY & QUICK!

RANCH STYLE BEAN NACHOS

Steps:

• Use a knife to smear about one teaspoon of refried beans on each chip. Note: You will use only 1/4 to 1/2 can of refried beans.
• Place the bean-topped chips onto a microwaveable plate or dish. Overlap the chips rather than piling them up.
• Pour the can of Ranch Style Beans evenly over the chips. Note: I don't drain the beans, but you may prefer less juice.
• Sprinkle the cheddar cheese evenly over the chips.
• Microwave about 4-5 minutes.
• Serve with chilled sour cream, jalapenos, and Tabasco Sauce.

BEAN NACHOS

Steps:

• Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.
• Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.
• Preheat oven to 200°C
• Arrange corn chips on heatproof serving plates.
• Sprinkle with half of the cheese.
• Spoon over bean mixture.
• Sprinkle with remaining cheese.
• Bake for 10 minutes or until corn chips are crisp and cheese is melted.

HEARTY BEAN NACHOS WITH SPICY SALSA

Steps:

• Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
• Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
• Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
• Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
• Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
• Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
• Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!

ARTICHOKE HEART AND BLACK BEAN NACHOS

Steps:

• Preheat oven to 400°F
• Place half of chips on plate and add half of toppings and cheese. Add remaining chips and toppings and cheese.
• Bake in oven until cheese is melted through.
• Add favorite guacamole, sour cream, and salsa.