Vegetable Nachos

Vegetable Nachos
Vegetable Nachos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 16

    flour tortillas - (7" to 8" dia)

  • 1/2

    cup fat-free dairy sour cream

  • 1

    tablespoon finey-snipped fresh cilantro

  • 1

    small zucchini quartered lengthwise

  • and thinly sliced - (abt 1 cup)

  • 1

    medium red or yellow onion chopped

  • 1/2

    cup shredded carrot

  • 1 1/2

    teaspoons ground cumin

  • 1

    tablespoon cooking oil

  • 1

    can pinto beans - (15 oz) rinsed, drained

  • 1

    can diced green chili peppers - (4 oz) drained

  • 1/2

    cup chopped seeded tomato

  • 3/4

    cup shredded reduced-fat cheddar cheese - (3 oz)

  • Fresh cilantro (optional)

  • Salsa (optional)

Directions

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans. Arrange tortilla chips on an 11- or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350 degree oven for 5 to 7 minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. This recipe yields 8 servings. Per Serving: Calories 234, Total Fat 7g, Saturated Fat 2g, Cholesterol 7mg, Sodium 498mg, Carbohydrate 32g, Fiber 4g, Protein 10g. Make-Ahead Tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.

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