Ingredients
Scale
- 1 bag blue corn chips
- 1 cup shredded cheese (half cheddar, half Monterey Jack)
- 1 can black beans, drained
- 1 red bell pepper, chopped
- 1/2 cup black olives, sliced
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Spread blue corn chips on a baking tray.
- Sprinkle shredded cheese over the chips.
- Layer canned black beans and chopped red bell pepper on top.
- Bake in the oven for about 8 minutes, or until the cheese is bubbly.
- Top with sliced black olives for an ‘eyeball’ effect.
- Drizzle sour cream around to create ‘spider webs’.
Notes
For a vegan version, substitute dairy cheese and sour cream with plant-based alternatives. Serve hot with guacamole for added flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg