Wild-Mushroom Nachos

By Lv2Cook

Ingredients

• 4 (6-inch) flour tortillas cut into quarters
• Cooking spray
• 2 small portobello mushrooms sliced (about 1/2 pound)
• 1/4 cup low-salt chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon olive oil
• 2 tablespoons chopped fresh basil
• OR
• 2 teaspoons dried basil
• 1 tablespoon chopped fresh thyme
• OR
• 1 teaspoon dried thyme
• 1 cup Refried White Beans
• 1/3 cup Roasted-Tomato Sauce
• 1/3 cup crumbled Feta cheese (about 1 1/2 ounces)
• Lime rind (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350º for 8 minutes or until crisp.

Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss well. Cover and bake at 350º for 15 minutes or until tender. Drain mushroom slices, discarding liquid.

Spread 1 tablespoon Refried White Beans over each tortilla quarter, and top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato Sauce and 1 teaspoon feta cheese. Place tortilla quarters on a baking sheet. Bake at 350º for 5 minutes or until tortillas are thoroughly heated. Garnish nachos with lime rind, if desired. Serve immediately.

Serving Size: 4 nachos