 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
We subbed baked chips for fried. Same flavor, less fat. Ingredients:
vegetable oil cooking spray |
6 ounces baked tortilla chips |
1 can (15 ounces) low-sodium black beans, rinsed and drained |
1 green bell pepper, diced |
1/2 cup frozen corn, thawed |
1/4 teaspoon ground cumin |
1/4 cup sliced black olives |
3 tablespoons pickled jalapeño slices |
1 1/2 cups reduced-fat shredded mexican blend cheese |
4 large plum tomatoes (about 12 ounces), chopped |
1/2 cup chopped red onion |
1/4 cup cilantro, chopped |
1 teaspoon fresh lime juice |
1/2 avocado, diced |
Directions:
1. Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.
2. Per serving: 315 calories, 10 g fat, 3 g saturated fat, 41 g carbohydrate, 10 g fiber, 15 g protein Nutritional analysis provided by Self
|
|