Enchilada Nachos(Vegetarian)

1. Preheat oven to 325.

2. Heat beans and cumin in a small saucepan over medium heat for a few minutes until softened.

3. Spread out tortilla chips on a large baking pan.

4. Add beans then enchilada sauce, reserving some sauce for drizzling before serving.

5. Sprinkle cheese and onions on top.

6. Bake 8-10 minutes.

7. Add additional toppings if desired, and drizzle more enchilada sauce on top.

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Nutrient	Quantity
Total fats	4.5038 g
Protein	20.3333 g
Carbohydrates	36.4164 g
Energy	227.2966 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.794 g
Water	665.2207 g
Aspartic acid	2.3946 g
Calcium, Ca	116.3424 mg
Lutein + zeaxanthin	241.5038 g
Fiber, total dietary	2.6042 g
Fatty acids, total saturated 22:0	0.0045 g
Carotene, beta	829.8023 g
Niacin	13.438 mg
Vitamin A, RAE	82.3185 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	1.0528 g
Riboflavin	1.2128 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0658 g
Fatty acids, total saturated 20:1	0.009 g
Glutamic acid	2.3836 g
Sodium, Na	1271.0523 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0045 g
Total lipid (fat)	4.5038 g
Manganese, Mn	1.0187 mg
Fructose	2.869 g
Proline	0.7283 g
Fatty acids, total saturated 16:0	0.4633 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5511 g
Sucrose	1.7672 g
Choline, total	7.1805 mg
Sugars, total	7.566 g
Serine	0.9693 g
Fatty acids, total saturated 10:0	0.007 g
Fatty acids, total saturated 18:0	0.1109 g
Vitamin B-6	0.5959 mg
Selenium, Se	3.9133 g
Ash	6.6139 g
Fatty acids, total saturated 18:1 undifferentiated	0.4643 g
Pantothenic acid	1.8493 mg
Phenylalanine	0.9215 g
Copper, Cu	0.7867 mg
Betaine	0.08 mg
Thiamin	1.7075 mg
Methionine	0.1887 g
Iron, Fe	5.8288 mg
Carbohydrate, by difference	36.4164 g
Phosphorus, P	210.7268 mg
Folate, total	277.5378 g
Tocopherol, gamma	0.9072 mg
Lycopene	2254.3516 g
Alanine	0.7567 g
Valine	0.9353 g
Fatty acids, total saturated 18:2 undifferentiated	1.0537 g
Glycine	0.6323 g
Carotene, alpha	167.829 g
Glucose (dextrose)	2.9141 g
Fatty acids, total saturated 14:0	0.0147 g
Zinc, Zn	2.0915 mg
Isoleucine	0.8022 g
Tocopherol, delta	0.2722 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	1.8477 g
Leucine	1.3042 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	1649.5667 IU
Folate, DFE	277.5378 g
Tryptophan	0.1983 g
Vitamin C, total ascorbic acid	171.25 mg
Phytosterols	12.714 mg
Fatty acids, total polyunsaturated 16:1 c	0.0023 g
Fatty acids, total polyunsaturated 18:1 c	0.1429 g
Fatty acids, total saturated 20:0	0.0045 g
Tocotrienol, beta	0.3175 mg
Starch	4.8081 g
Tyrosine	0.6235 g
Vitamin K (phylloquinone)	6.727 g
Fatty acids, total saturated	0.6076 g
Histidine	0.513 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0045 g
Fatty acids, total monounsaturated	0.4778 g
Threonine	0.7652 g
Folate, food	277.5378 g
Fatty acids, total polyunsaturated 24:0	0.0045 g
Cryptoxanthin, beta	140.6135 g
Vitamin E (alpha-tocopherol)	1.6386 mg
Fatty acids, total trans	0.0068 g
Magnesium, Mg	114.7517 mg
Lysine	1.0475 g
Potassium, K	1159.8412 mg
Cystine	0.2073 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	0.5	32	7.472	0.08
Tomato	0	0	0	0
Cheese	0	0	0	0
Corn	0	0	0	0
lettuce	0	0	0	0
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
bean	15 ounces	123.3203	17.4349	2.1262
olive	0	0	0	0
tortilla chip	0	0	0	0
enchilada sauce	8 ounces	68.0388	11.045	2.0638