Vegetable Nachos


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

Vegetable Nachos
Prep Time: 25 mins
Total Time: 40 mins
Servings: 8 servings
See More Better Homes and Gardens Recipes
Ingredients
  • 16 7- to 8-inch  flour tortillasOn Sale
  • 1/2 cup  fat-free dairy sour creamOn Sale
  • 1 tablespoon  finey snipped fresh cilantroOn Sale
  • 1 small  zucchini, quartered lengthwise and thinly sliced (about 1 cup)On Sale
  • 1 medium  red or yellow onion, choppedOn Sale
  • 1/2 cup  shredded carrotOn Sale
  • 1-1/2 teaspoons  ground cuminOn Sale
  • 1 tablespoon  cooking oilOn Sale
  • 1 15-ounce can  pinto beans, rinsed and drainedOn Sale
  • 1 4-ounce can  diced green chili peppers, drainedOn Sale
  • 1/2 cup  seeded and chopped tomatoOn Sale
  • 3/4 cup  shredded reduced-fat cheddar cheese (3 ounces)On Sale
  •   Fresh cilantro (optional)On Sale
  •   Salsa (optional)On Sale
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


Recommended Recipe:
Stuffed Zucchini



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