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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cumin and cayenne pepper jazz up homemade chips in these no-fuss nachos from the Light & Tasty Test Kitchen. Topped with beans, cheese, tomato, green onions and salsa, the nachos make a satisfying snack or light meal. Ingredients:
4 flour tortillas (8 inches) |
refrigerated butter-flavored spray |
1/2 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon chili powder |
1/8 teaspoon cayenne pepper |
1 can (16 ounces) vegetarian refried beans |
1/2 cup shredded reduced-fat cheddar cheese |
1 large tomato, chopped |
4 green onions, chopped |
1/2 cup salsa |
Directions:
1. Spritz one side of each tortilla with refrigerated butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each into 12 wedges.
2. Place in a single layer in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 5-7 minutes or until lightly browned.
3. Meanwhile, in a microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with the beans, cheese, tomato and onions. Serve with salsa. Yield: 4 servings.
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