Vegetable Nachos

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* Exported from MasterCook *

 

Vegetable Nachos

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 32

Serving Size : 8 Preparation Time :0:20

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup fat-free dairy sour cream

1 tablespoon finely snipped fresh cilantro

1 tablespoon cooking oil

1 small zucchini

quartered lengthwise and thinly sliced -- (about 1

cup)

1 medium red or yellow onion

1/2 cup shredded carrot

1 1/2 teaspoons ground cumin

15 ounces canned pinto beans -- rinsed and drained

1 recipe Homemade Tortilla Chips

(see separate recipe)

4 ounces canned diced green chili peppers -- drained

1/2 cup seeded and chopped tomato

3/4 cup shredded reduced-fat cheddar cheese -- (3 ounces)

Fresh cilantro -- (optional)

Salsa -- (optional)

 

An old Tex-Mex snack favorite takes on a bold, new look and flavor when you

pile tortilla chips high with fresh vegetables, pinto beans, and cilantro

sour cream.

 

In a small mixing bowl stir together sour cream and cilantro; cover and chill.

 

In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over

medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir

in pinto beans.

 

Arrange Homemade Tortilla Chips on an 11- or 12-inch ovenproof platter or

on a baking sheer. Spoon the bean mixture onto the chips. Sprinkle with

chili peppers, tomato, and cheese. Bake in a 350F oven for 5 to 7 minutes

or until cheese is melted.

 

To serve, transfer nachos to a serving platter. If desired, garnish with

cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8

appetizer servings.

 

Preparation time: 20 minutes. Baking time: 5 minutes.

 

Per serving: 234 Calories; 7 G Total fat; 2 G Saturated fat; 7 MG

Cholesterol; 498 MG Sodium; 32 G Carbohydrate; 4 G Fiber; 10 G

Protein. Exchanges: 2 starch, 1 vegetable, 1 fat.

 

 

 

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