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Add a photoServings: 12
Ingredients
- 6 x Flour tortillas, (7 inch)
- 15 ounce Black beans (1 can), liquid removed and rinsed
- 4 x Green onions with tops, thinly sliced
- 3 Tbsp. Salsa
- 2 c. Mexican-style cheese, divided, shredded
- 1/2 c. Tomato, minced Lowfat sour cream, (optional) Guacamole, (optional)
Directions
- Preheat oven to 400 F. Using pizza cutter, cut each tortilla into 6 wedges.
- Starting at outside edge of 15" round baking stone, arrange tortilla wedges in circle with sides slightly overlapping and points toward centre. Repeat with remaining tortilla wedges to create additional overlapping rows of chips. (Entire surface of stone will be covered with chips.) Bake 8 - 10 min or possibly till chips are lightly browned and crisp; remove from oven. In 1 qt batter bowl, combine beans, green onions and salsa; mix gently.
- Sprinkle 1 c. of the cheese proportionately over tortilla chips on Stone; top with mean mix and the remaining 1 c. cheese. Bake 3 min or possibly just till cheese is melted; remove from oven. Chop tomato with food chopper; sprinkle over nachos. Serve hot with lowfat sour cream, guacamole and additional salsa, if you like.
- Yield: 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 125 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 562mg | 16% |
| Total Carbs 22.93g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 1.01g | 1% |
| Protein 7.85g | 13% |
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