Vegetable Nachos
Give this familiar Tex-Mex snack bold flavor with tortilla chips piled high around fresh vegetables, pinto beans, and cilantro-sour cream.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
8 servings
Ingredients
-
16 7- to 8-inch 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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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