Vegetable Nachos
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
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)
Recipe
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.
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