Low Sodium Recipe
An old Tex-Mex snack favorite takes on a bold new flavor in Vegetable Nachos. Pile tortilla chips high with fresh vegetables, pinto beans, and sour cream.
16, 7- to 8-inch flour tortillas
1/2 cup fat free sour cream
1 tablespoon snipped fresh cilantro
1 small zucchini, quartered, sliced thin
1 medium red or yellow onion, chopped
1/2 cup shredded carrot
1-1/2 teaspoons ground cumin
1 tablespoon olive oil
15 oz can pinto beans, rinsed, drained
4 oz can diced green chile peppers, drained
1/2 cup seeded and chopped tomato
3/4 cup shredded low fat Cheddar cheese
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 8 servings.
Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to four days or in freezer up to three weeks.
Calories: 234; Total Fat: 2g; Saturated fat: 1g; Cholesterol: 7mg; Protein: 10g; Carbohydrates: 32g; Fiber: 4g; Sodium: 498mg