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Mini Baked Nachos with Garbanzo Nacho Cheese Sauce
Offer big satisfaction in small bites. Topped off with Bush’s Best® Low Sodium Garbanzo and Black Beans, these crispy baked tortilla nachos are loaded with flavorful garbanzo cheese sauce and tomatoes.
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
84
INGREDIENTS
- 1, #10 can Low Sodium Bush’s Best® Garbanzo Beans, drained and rinsed
- 1, #10 can Low Sodium Bush’s Best® Black Beans, drained and rinsed
- 168 each 6" whole wheat tortillas, cut into ⅙ths
- Non-stick cooking spray (As needed)
- 1, #10 can Prepared mild cheese sauce
- 10 ½ cups Tomatoes, diced
- 5 ½ cups Green onions, diced
INGREDIENTS
- 1, #10 can Low Sodium Bush’s Best® Garbanzo Beans, drained and rinsed
- 1, #10 can Low Sodium Bush’s Best® Black Beans, drained and rinsed
- 168 each 6" whole wheat tortillas, cut into ⅙ths
- Non-stick cooking spray (As needed)
- 1, #10 can Prepared mild cheese sauce
- 10 ½ cups Tomatoes, diced
- 5 ½ cups Green onions, diced
DIRECTIONS
- Pre-heat convection oven to 325°F.
- Spray non-stick spray on one side of tortilla wedges. Place tortilla wedges on parchment lined sheet pans in single layer. Bake in oven for 15 to 19 minutes or until crisp.
- Meanwhile, in a food processor, pulse garbanzo beans until fine and mealy. Fold into mild cheese sauce and heat in a saucepan over medium-high heat until 145°F and hot and bubbly; hold hot for service.
- To make one serving, arrange 10 to 12 crisp tortillas on a plate, spoon ¼ cup of garbanzo cheese over top and sprinkle with 2 Tbsp black beans, 2 Tbsp tomatoes and 1 Tbsp green onion.
