Vegetable Nachos

[Guest guest]

Vegetable Nachos

 

16 flour tortillas, 7 " to 8 "

1/2 cup fat-free dairy sour cream

1 tablespoon finey-snipped fresh cilantro

1 small zucchini, quartered lengthwise, thinly sliced

1 medium red or yellow onion, chopped

1/2 cup shredded carrot

1 1/2 teaspoons ground cumin

1 tablespoon cooking oil

1 15 oz. can pinto beans, rinsed, drained

1 4 oz. can diced green chili peppers, drained

1/2 cup chopped seeded tomato

3/4 cup shredded reduced-fat cheddar cheese

fresh cilantro, optional

salsa, optional

 

Cut flour tortillas into 6 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 3 to 4 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 5 to

7 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.

Serves 8.

--

Char Haz

charrem

 

--

http://www.fastmail.fm - Send your email first class