Loaded Nachos

By dette

Whenever I have anchos I am instantly transported back to college with my good friends, laughing it up and toasting over a beer. These nachos are so much better than the ones from back then-loaded with juicy tomatoes, just-made "refried" beans, fresh cilantro, the perfect abount of Jack cheese, and topped with a limey sour cream drizzle. Nowadays when I whip u this recipe, my friends (many of the same ones from college) and I share the food and laughter with our kids. But of course, we keep the beer for ourselves.

Ingredients

• Eight 6-inch corn torillas, each cut into 6 wedges
• 2 tblsp olive oil
• 1/2 tsp salt
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• One 15oz can pinto beans, preferably low-sodium, crained and rinsed
• 3/4 c. low-sodium chicken broth
• freshly ground black pepper to taste
• 2 jalapeno peppers, seeded and finely diced (1/4c)
• 2 medium ripe tomaotes, seeded and diced
• 3/4 c. packed finely shredded Monterey Jack cheese (3oz)
• 1/3 c. reduced-fat sour cream
• 2 tsp fresh lime juice
• 2 tblsp chopped fresh cilantro leaves

Preparation

Step 1

Prehet the oven to 350.
Place the torilla wedges into a large bowl. Drizzle with 1 tblsp of the oil and sprinkle with 1/4 tsp of the salt. Toss to coat. Spread in a single layer on two baking sheets and bake until crisp, 20-25 minutes.
Heat the reamining 1 tblsp oil in medium skillet over medium-high ehat. Add the onion and cook until softened, about 3 mintues. Add the garlic, coriander, and cumin and cook 30 seconds more. Stir in the beans and chidken broth and cook until the beans are wamred through, about 4 minutes. Mash the beans coarsely with the back of awooden spoon or a potato masher. Season with the remaining 1/4 tsp salt and black pepper.
Increase the oven temperature to 400. Spread half the chips out in a large shallow baking dish. Spoon half of the beans onto the chips, then sprinkle on half the jalapenos and half the tomatoes. Repeat with the remaining chips, beans, jalapenos, and tomatoes. Sprinkle with the cheese. Bkae until warmed through and the cheese is melted, about 5 minutes.
In a small bowl, stir together the sour cream and lime juice to combine. When the nachos are ready, drizzle with the lime wour cream and sprinkle the cilantro over the top.

cal 320; tot fat 12g; sat fat 5g; mono fat 5.5g' poly fat 1.3g' prot 14g; carb 40g; fib 9g; chol 15mg; sod 300mg