Vegetable Nachos Recipe

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Vegetable Nachos

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

  • 16 7- to 8-inch flour tortillas
  • 1/2 cup fat-free dairy sour cream
  • 1 tablespoon finey snipped fresh cilantro
  • 1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
  • 1 medium red or yellow onion, chopped
  • 1/2 cup shredded carrot
  • 1-1/2 teaspoons ground cumin
  • 1 tablespoon cooking oil
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 4-ounce can diced green chili peppers, drained
  • 1/2 cup seeded and chopped tomato
  • 3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
  • Fresh cilantro (optional)
  • Salsa (optional)
  • 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.
  • In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill.
  • 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.
  • 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.
  • 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
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