Shrimp and Black Bean Nachos |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Adapted from Cooking Light. My sister made these and I thought they were very tasty. Serving size: 2 nachos; 83 calories, 2.4 g fat, 10.7 g. carbs, 26 mg cholesterol. Ingredients:
3/4 cup chopped fresh cilantro |
1/2 cup diced red onion |
2 tablespoons fresh lime juice |
1 tablespoon minced seeded serrano chili |
1 tablespoon extra virgin olive oil |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3/4 lb medium shrimp, cooked, peeled, and chopped |
2 cups diced tomatoes |
1/2 cup diced peeled avocado |
1 cup drained canned black beans |
1/2 teaspoon ground cumin |
30 baked corn tortilla chips |
Directions:
1. To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes.
2. Add in the tomato and avocado; stir to combine; set aside.
3. Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth.
4. Spread each chip with 1 teaspoon black bean mixture.
5. Top each chip with 1 tablespoon shrimp mixture.
6. Serve immediately.
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