Vegetable Nachos

Give this familiar Tex-Mex snack bold flavor with tortilla chips piled high around fresh vegetables, pinto beans, and cilantro-sour cream.



by 3  people


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Ingredients
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    16  7 - 8  inches 
    flour tortillas
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    1/2  cup 
    fat-free dairy sour cream
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    1   tablespoon 
    finey snipped fresh cilantro
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    1   
    small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
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    1   
    medium red or yellow onion, chopped
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    1/2  cup 
    shredded carrot
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    1 1/2  teaspoons 
    ground cumin
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    1   tablespoon 
    cooking oil
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    1  15  ounce can 
    pinto beans, rinsed and drained
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    1  4  ounce can 
    diced green chili peppers, drained
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    1/2  cup 
    seeded and chopped tomato
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    3/4  cup 
    shredded reduced-fat cheddar cheese (3 ounces)
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    Fresh cilantro (optional)
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    Salsa (optional)

Directions
1.
Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree F oven for 10 to 15 minutes or until dry and crisp.
2.
In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill.
3.
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.
4.
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 F oven for 5 to 7 minutes or until cheese is melted.
5.
To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings.
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.
Nutrition information
Per Serving: cal. (kcal) 234, Fat, total (g) 7, chol. (mg) 7, sat. fat (g) 2, carb. (g) 32, fiber (g) 4, pro. (g) 10, sodium (mg) 498, Percent Daily Values are based on a 2,000 calorie diet
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