Nachos

• 12 corn tortillas

• 1 1/2 cup cooked pinto beans

• 1 cup salsa

• 1 cup minced sweet red peppers

• 1/2 cup shredded low-fat Monterey Jack cheese

Cut the tortillas into quarter. Place the pieces on a baking sheet and bake at 400 degrees F until crisp but not brown, about 5 minutes. Let cool for a few minutes. Coarsely mash the beans. Spread the beans on the tortillas and return the wedges to the baking sheet. Dot with the salsa. Sprinkle with the peppers and cheese. Bake until the cheese has melted, about 3 minutes. Serve warm. Serves 4. Variation: Before the second baking, sprinkle the tortillas with minced jalapeno peppers, minced sweet red peppers or minced black olives. Per serving Calories 351

Fat (g.) 6.8 g (17% of calories)

Fiber 9.5 g.

Cholesterol 5 mg.

Sodium 409 mg.

Popularity: 33% [?]

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