Low Salt

Vegetable Nachos
Low Salt/Sodium Recipe

An old Tex-Mex snack favorite takes on a bold new flavor. Pile tortilla chips high with fresh vegetables, pinto beans, and sour cream.

Ingredients:
16, 7- to 8-inch flour tortillas
1/2 cup fat-free dairy sour cream
1 tablespoon finey snipped fresh cilantro
One small zucchini, quartered lengthwise sliced thin
One medium red or yellow onion, chopped
1/2 cup shredded carrot
1-1/2 teaspoons ground cumin
1 tablespoon olive oil
One, 15-ounce can pinto beans, rinsed and drained
One, 4-ounce can diced green chili peppers, drained
1/2 cup seeded and chopped tomato
3/4 cup shredded reduced-fat cheddar cheese (3 ounces)

Directions:
Cut flour tortillas into six wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350-degree oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for three to four minutes or until vegetables are crisp-tender. Stir in pinto beans.

Arrange tortilla chips on an 11- or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350-degree oven for five to seven minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Recipe makes eight low salt/low sodium servings.