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No-Guilt Nachos

Makes: 4  servings Start to Finish 35 mins
No-Guilt Nachos

Ingredients

  • 1 cup  seeded and diced plum tomatoes
  • 2 tablespoons  chopped fresh cilantro
  • 1 tablespoon  minced red onion
  • 1 tablespoon  fresh lime juice
  • 1 jalapeno chile, seeded and minced
  • 2 teaspoons  vegetable oil
  • 1/3 cup  finely chopped onion
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  ground cumin
  • 1/8 teaspoon  ground red pepper
  • 1 can (15 oz.) pinto beans, drained and rinsed
  • 1/4 cup  warm water
  • 2 teaspoons  fresh lemon or lime juice
  • 8 corn tortillas
  • 1/2 cup  shredded low-fat cheddar cheese
  • 1/8 - 1/4 teaspoon  salt

Directions

Make Salsa::

1. Combine all salsa ingredients in a small bowl.

Make Lean Refried Beans::

2. Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and red pepper and cook about 30 seconds or until fragrant. Add the beans and cook 1 minute more, mashing beans with a spoon. Stir in warm water and cook until water is absorbed. Remove from heat and stir in lemon juice. Set aside; cover and keep warm.

Make Tortilla Chips::

3. Heat oven to 450 degree F. Cut each tortilla into 8 wedges and spread on 2 large cookie sheets. Bake 5 to 7 minutes or until crisp.

4. Reduce oven temperature to 350 degrees F. Spread Tortilla Chips on ovenproof plate or pie plate. Spoon Lean Refried Beans evenly over top and sprinkle with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with Salsa. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)250,
  • Fat, total(g)6,
  • chol.(mg)10,
  • sat. fat(g)2,
  • carb.(g)35,
  • pro.(g)11,
  • sodium(mg)353,
  • Percent Daily Values are based on a 2,000 calorie diet