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Refried Bean Nachos

Refried Bean Nachos
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.
4 ServingsPrep/Total Time: 25 min.

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.
Nutrition Facts: 1 serving equals 310 calories,
© Taste of Home 2013

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Refried Bean Nachos (continued)

Nutrition Facts: 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013