Description
These Nacho Triangles are a delicious and easy Tex-Mex appetizer featuring crispy baked flour tortillas filled with cheddar cheese, black beans, corn, and spices. Served warm with a flavorful salsa-ranch dipping sauce, they make a perfect snack or party finger food.
Ingredients
Scale
Filling and Tortillas
- 4 large flour tortillas
- 1½ cups shredded cheddar cheese
- ½ cup canned black beans, drained and rinsed
- ½ cup canned corn, drained
- ¼ cup finely chopped red bell pepper
- 1 tablespoon chopped green onions
- ½ teaspoon chili powder
- ½ teaspoon cumin
For Baking
- 1 tablespoon olive oil (for brushing)
Dipping Sauce
- ½ cup ranch dressing
- ½ cup salsa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the nacho triangles.
- Assemble Tortillas: Lay out each flour tortilla flat. On one half of each tortilla, evenly sprinkle shredded cheddar cheese, black beans, corn, chopped red bell pepper, green onions, chili powder, and cumin.
- Fold and Press: Fold each tortilla in half over the filling to form a semi-circle and gently press down to seal the ingredients inside.
- Brush with Olive Oil: Lightly brush both sides of each folded tortilla with olive oil to help them crisp up during baking.
- Bake the Triangles: Place the folded tortillas on a baking sheet and bake for 8 to 10 minutes. Flip them halfway through baking to ensure even golden brown and crispy texture on both sides.
- Prepare Dipping Sauce: While the nacho triangles bake, combine ranch dressing and salsa in a small bowl and mix well to create the salsa-ranch dipping sauce.
- Slice and Serve: Remove the baked tortillas from the oven and cut each one into three triangles. Serve warm with the prepared salsa-ranch dipping sauce on the side.
Notes
- For a spicier kick, substitute cheddar with pepper jack cheese.
- Add cooked, shredded chicken to the filling for a heartier snack.
- The salsa-ranch dipping sauce can also be used as a salad dressing or taco drizzle.
