Southwest Veggie NachosTravis Rathbone
We subbed baked chips for fried. Same flavor, less fat.
Recipe information
Yield
Makes 6 servings
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
Preparation
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.
Nutrition Per Serving
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
