Refried Bean Nachos Recipe

Refried Bean Nachos Recipe photo by Taste of Home

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Cumin and cayenne pepper jazz up homemade chips in these no-fuss nachos from the Light & Tasty Test Kitchen. Topped with beans, cheese, tomato, green onions and salsa, the nachos make a satisfying snack or light meal.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Refried Bean Nachos Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

4 flour tortillas (8 inches)
Refrigerated butter-flavored spray
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 can (16 ounces) vegetarian refried beans
1/2 cup shredded reduced-fat cheddar cheese
1 large tomato, chopped
4 green onions, chopped
1/2 cup salsa

Directions

Spritz one side of each tortilla with refrigerated butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each into 12 wedges.
Place in a single layer in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 5-7 minutes or until lightly browned.
Meanwhile, in a microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with the beans, cheese, tomato and onions. Serve with salsa. Yield: 4 servings.

Nutritional Facts 1 serving equals 310 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 959 mg sodium, 49 g carbohydrate, 9 g fiber, 16 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Refried Bean Nachos in Light & Tasty April/May 2006, p48

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.