Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced cilantro stems
- 2 tablespoons minced cilantro leaves (keep separate from stems)
- 1 small bunch scallions, thinly sliced (white and light green parts)
- 1 can (7 oz each) diced green chilies (medium heat)
- 1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 bag (13 oz each) white tortilla chips
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 2-1/2 cups shredded Mexican blend cheese or plant-based alternative
- 1 cup shredded iceberg lettuce
- 1 cup salsa
- 1 cup sour cream or plant-based alternative
- 1/4 cup Vlasic® Deli Style Jalapeno Pepper Slices
Directions
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Step one
In a large skillet over medium-high heat, heat the oil. Add cilantro stems and scallions. Add the chiles and cook 1 minute, stirring constantly. Stir in the Gardein Plant-Based Ground Be'f. Add the garlic powder, chili powder, salt and pepper. Add 1/3 cup water and reduce heat to low. Let simmer until water has been absorbed, about 8 minutes, stirring occasionally.
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Step two
Spread the chips out evenly on a baking sheet. Top with the beans and ground be'f, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, cilantro, and pickled jalapenos.
Nutrition Information
489 calories, 37g carbs
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 436 mg | 44% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 68 mg | 23% |
| Total Fat | 31 g | 48% |
| Iron | 2 mg | 11% |
| Calories | 489 kcal | 24% |
| Sodium | 1308 mg | 55% |
| Protein | 18 g | 36% |
| Saturated Fat | 13 g | 67% |
| Sugars | 4 g | 0 |
| Vitamin C | 11 mg | 19% |