Heat oil in a skillet over medium heat; add onion and cook until softened. Add mushrooms, chili powder, cumin, and salt. Cook for 5 minutes or until mushrooms are tender. Add beans and lime juice to skillet; cook until mixture thickens and beans are heated through. Set aside.
A grilled version of vegetarian nachos with mushrooms and beans is so savory that you won't miss the ground beef.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|1 white onion, chopped|
|1 (8-oz.) pkg. whole baby bella mushrooms, chopped|
|1 ½ tsp. Hy-Vee chili powder|
|1 tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee salt|
|1 (15-oz.) can Hy-Vee black beans, drained and rinsed|
|1 tbsp. fresh lime juice|
|8 c. Hy-Vee restaurant-style tortilla chips|
|½ c. Hy-Vee shredded sharp Cheddar cheese|
|2 jalapeno peppers, seeded and sliced|
|1 avocado, peeled, seeded, and cut into chunks|
|¼ c. Hy-Vee pico de gallo|
|¼ c. Hy-Vee plain Greek yogurt|
|Fresh cilantro, for garnish|
Things To Grab
- Medium skillet
- Charcoal or gas grill
- Aluminum foil
Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy-duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch boarder.
Arrange chips on foil; top with mushroom mixture, cheese, and jalapeno slices. Grill 4 to 5 minutes, or until cheese is melted. Top with avocado chunks and pico de gallo. Add Greek yogurt and, if desired, cilantro.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 5mg
- Sodium: 490mg
- Total Carbohydrates: 31g
- Protein: 9g