Directions:
- Preheat oven to 425°.
- Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
- Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.18 Kcal (872 kJ) | ||
| Calories from fat | 80.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 14% | |
|---|---|---|---|
| Cholesterol | 3.26mg | 1% | |
| Sodium | 395.76mg | 16% | |
| Potassium | 392.62mg | 8% | |
| Total Carbs | 29.79g | 10% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 6.33g | 25% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 153.93 Kcal (644 kJ) | ||
| Calories from fat | 59.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 14% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 292.63mg | 16% | |
| Potassium | 290.31mg | 8% | |
| Total Carbs | 22.03g | 10% | |
| Sugars | 2g | 11% | |
| Dietary Fiber | 4.68g | 25% | |
| Protein | 4.44g | 12% | |
| Vitamin C | 2.8mg | 6% | |
| Iron | 1mg | 8% | |
| Calcium | 72.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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