Refried Bean Nachos

Name: Refried Bean Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
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

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.

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 15x10x1-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.

Editor's Note

This recipe was tested with I Can't Believe It's Not Butter Spray.

Nutrition Facts

1/2 cup: 310 calories, 7g fat (2g saturated fat), 10mg cholesterol, 959mg sodium, 47g carbohydrate (5g sugars, 8g fiber), 14g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Meatless Nachos in Light & Tasty April/May 2006