Tex-Mex Pita Nachos

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Prep Time

25mins

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Time to Table

35mins

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Serves

6

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Ingredients

  • 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

Tips

  • Cooking Tip #1

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

  • Cooking Tip #2

    Picture-Perfect Pitas: To give your pitas clean cuts and no ragged edges, try freezing the pitas for a few minutes before cutting.

Ingredients

  • 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

Tips

  • Cooking Tip #1

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

  • Cooking Tip #2

    Picture-Perfect Pitas: To give your pitas clean cuts and no ragged edges, try freezing the pitas for a few minutes before cutting.

Directions

  1. Heat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Top each with a dollop of sour cream and sprinkle with the green onions.
  • Calories:305
  • Cholesterol:37
  • Dietary Fiber:6
  • Protein:11
  • Sodium:708
  • Total Carbohydrate:27
  • Total Fat:17

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