![southwest-veggie-nachos-fore296]()
Southwest Veggie Nachos
INGREDIENTS
- Vegetable oil cooking spray
- 6 oz baked tortilla chips
- 1 can (15 oz) 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 oz), chopped
- 1/2 cup chopped red onion
- 1/4 cup cilantro, chopped
- 1 teaspoon fresh lime juice
- 1/2 avocado, diced
PREPARATION
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Heat oven to 425°. 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.
The skinny
315 calories per serving, 10 g fat (3 g saturated), 41 g carbs, 10 g fiber, 15 g protein
Recipe Courtesy of SELF…http://www.self.com/fooddiet/recipes/2013/02/southwest-veggie-nachos
Filed under: Recipe
