Tex-Mex Pita Nachos

Tex-Mex Pita Nachos
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Calories 305 cals
Total Fat 17 g
Cholesterol 37 mg
Dietary Fiber 6 g
Sodium 708 mg
Protein 11 g
Total Carbohydrate 27 g

Prep Time: 25 Minutes

Time to Table: 35 Minutes

Serves: 6


  • 4 4-inch pita pockets, unsplit
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups chili beans in sauce, undrained
  • 1/2 cup black beans, drained and rinsed
  • 1 cup finely shredded Mexican cheese blend
  • 1/2 avocados, peeled
  • 3/7 cup Daisy Sour Cream
  • 1/4 cup sliced green onions


Heat the oven to 375 degrees. Brush both sides of the pitas lightly with the oil. Sprinkle evenly with the garlic powder and salt. Cut each pita bread into 6 wedges. Place the pita pieces on an ungreased cookie sheet. Bake for 5 minutes; turn over. Bake for an additional 3 to 4 minutes or until slightly crisp. Remove from the oven. Meanwhile, mix the beans in a medium bowl. Top the baked chips evenly with the beans and cheese. Return to the oven and bake for 2 to 3 minutes or until the cheese is melted. Cut the avocado half lengthwise in two. Then cut crosswise into thin wedges. Place one slice on each nacho. Top each with a dollop of sour cream and sprinkle with the green onions.


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