Ingredients
- 1 9-12 oz bag tortilla chips of choice (I usually make this with @sietefoods chips)
- ½ can pinto beans, drained and rinsed
- ½ can corn, drained and rinsed
- 3/4-1 cup vegan shredded Mexican cheese
- 1 avocado, sliced
- ½ cup salsa
- ½ cup vegan queso (I used @eatzubi)
- Sliced jalapeño pepper, chopped cilantro, and cracked pepper (optional)
Instructions
- Preheat oven to 400 degrees.
- Line up the chips in a 10 or 12 inch cast iron skillet (or baking sheet).
- Evenly distribute the beans, corn, and shredded cheese.
- Bake for 5-7 minutes, until the cheese is melted.
- Take the skillet out of the oven and top with jalapeño pepper, salsa, vegan queso, cilantro and pepper. Enjoy!!!
Calories: 2567kcal | Carbohydrates: 274g | Protein: 67g | Fat: 145g | Saturated Fat: 44g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 43g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 4291mg | Potassium: 2624mg | Fiber: 36g | Sugar: 26g | Vitamin A: 3082IU | Vitamin C: 34mg | Calcium: 1391mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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