Description
These Nacho Triangles with Salsa-Ranch Dipping Sauce are a deliciously crispy, baked snack combining melted cheddar, black beans, corn, and spices folded into flour tortillas. Perfect as an easy party appetizer or a fun Tex-Mex treat, served with a creamy, tangy salsa-ranch dip.
Ingredients
Scale
For the Nacho Triangles
- 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
- 1 tablespoon olive oil (for brushing)
For the Salsa-Ranch 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 Filling: Lay out the flour tortillas and evenly sprinkle one half of each with shredded cheddar cheese, black beans, corn, chopped red bell pepper, green onions, chili powder, and cumin.
- Fold Tortillas: Fold each tortilla in half to form a semi-circle, gently pressing down to secure the filling inside.
- Brush with Olive Oil: Lightly brush both sides of each folded tortilla with olive oil to help achieve a golden, crispy surface while baking.
- Bake Triangles: Place the folded tortillas on a baking sheet and bake for 8–10 minutes, flipping halfway through the cooking time, until they are golden brown and crispy.
- Prepare Dipping Sauce: While the nacho triangles bake, mix the ranch dressing and salsa together in a small bowl to create a creamy, flavorful dipping sauce.
- Cut and Serve: After baking, cut each folded tortilla into thirds to form triangles. Serve warm alongside the salsa-ranch dipping sauce.
Notes
- You can use pepper jack cheese for an extra spicy kick.
- Add cooked, shredded chicken to the filling to make a heartier snack or meal.
- The salsa-ranch dipping sauce also works well as a salad dressing or taco drizzle.
