Wild-Mushroom Nachos

By ROBandSEAN

Before making these simple nachos, you'll need to make the Refried White Beans and Roasted-Tomato Sauce.

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 or 2 teaspoons dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 cup Refried White Beans
• 1/3 cup Roasted-Tomato Sauce
• 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
• Lime rind (optional)

Details

Servings 4

Preparation

Step 1

Preparation

Preheat oven to 350°.
Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350° 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 350° 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 350° for 5 minutes or until tortillas are thoroughly heated. Garnish nachos with lime rind, if desired. Serve immediately.