 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Before making these simple nachos, you'll need to make the Refried White Beans and Roasted-Tomato Sauce. Ingredients:
4 (6-inch) flour tortillas, cut into quarters |
cooking spray |
2 small portobello mushrooms, sliced (about 1/2 pound) |
1/4 cup low-salt chicken broth |
1 tablespoon fresh lemon juice |
1 tablespoon low-sodium soy sauce |
1 teaspoon olive oil |
2 tablespoons chopped fresh or 2 teaspoons dried basil |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 cup refried white beans |
1/3 cup roasted-tomato sauce |
1/3 cup (about 1 1/2 ounces) crumbled feta cheese |
lime rind (optional) |
Directions:
1. Preheat oven to 350°.
2. Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until crisp.
3. Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss well. Cover and bake at 350° for 15 minutes or until tender. Drain mushroom slices, discarding liquid.
4. Spread 1 tablespoon Refried White Beans over each tortilla quarter, and top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato Sauce and 1 teaspoon feta cheese. Place tortilla quarters on a baking sheet. Bake at 350° for 5 minutes or until tortillas are thoroughly heated. Garnish nachos with lime rind, if desired. Serve immediately.
|
|