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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Hereâs a great snack that will fill the kids' bellies before they head out to collect candy. To maintain the shape of the cutouts, spread the bean mixture with a butter knife or thin spatula. You can use any shape of cookie cutter that you have on hand. Ingredients:
20 corn tortillas (6 inches) |
1 garlic clove, minced |
1 tablespoon olive oil |
1 cup refried beans |
3 tablespoons salsa |
1/2 teaspoon ground cumin |
1/4 cup minced fresh cilantro |
1-1/4 cups shredded cheddar cheese |
pimiento-stuffed olives, sliced ripe olives, green pepper strips and green onions |
Directions:
1. Using 3-in. Halloween-shaped cookie cutters, cut out one shape from each tortilla. Place on baking sheets coated with cooking spray. Spritz cutouts with cooking spray. Bake at 350° for 8-10 minutes or until crisp.
2. Meanwhile, in a small saucepan, saute garlic in oil for 1 minute. Stir in the beans, salsa and cumin; cook for 5 minutes or until heated through.
3. Stir in cilantro. Spread 1 tablespoonful bean mixture on each cutout; top each with 1 tablespoon cheese. Bake for 3 minutes or cheese is melted. Using the olives, green pepper and onions, add faces. Yield: 20 nachos.
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