- 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)
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.