Vegetable Nachos
Recipe from
Better Homes and Gardens
Give this familiar Tex-Mex snack bold flavor with tortilla chips piled high around fresh vegetables, pinto beans, and cilantro-sour cream.
Servings:
8 servings
Prep Time:
25 mins
Total Time:
40 mins
Ingredients
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16 7- to 8-inchflour tortillassee savings
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1/2 cupfat-free dairy sour creamsee savings
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1 tablespoonfiney snipped fresh cilantrosee savings
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1 smallzucchini, quartered lengthwise and thinly sliced (about 1 cup)see savings
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1 mediumred or yellow onion, choppedsee savings
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1/2 cupshredded carrotsee savings
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1-1/2 teaspoonsground cuminsee savings
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1 tablespooncooking oilsee savings
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1 15-ounce canpinto beans, rinsed and drainedsee savings
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1 4-ounce candiced green chili peppers, drainedsee savings
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1/2 cupseeded and chopped tomatosee savings
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3/4 cupshredded reduced-fat cheddar cheese (3 ounces)see savings
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Fresh cilantro (optional)see savings
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Salsa (optional)see savings
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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: Calories 234, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 498 mg, Carbohydrate 32 g, Fiber 4 g, Protein 10 g. Percent Daily Values are based on a 2,000 calorie diet.
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