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Mini Baked Nachos with Garbanzo Cheese Sauce
Offer big satisfaction in small bites. Topped off with Bush’s Best® Low Sodium Garbanzo and Black Beans, these crispy tortillas are loaded with flavorful...
Cuisine Type
- mexican
Day Part
- dinner
- lunch
Menu Part
- appetizer
Main Ingredient
- Beans
- Fruits
Offer big satisfaction in small bites. Topped off with Bush’s Best® Low Sodium Garbanzo and Black Beans, these crispy tortillas are loaded with flavorful cheese sauce and tomatoes.
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 1/6ths
As needed Non-stick cooking spray
1, #10 can Prepared mild cheese sauce
10 ½ cups Tomatoes, diced
5 ½ cups Green onions, diced
Steps
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 15-19 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 10-12 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.
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