All veggie nachos
5
Points®
Total time: 23 min • Prep: 18 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
When you’re ready for a quiet night at home watching one of your favorite movies, here’s a popular snack that the whole family will appreciate and keep asking for more. These nachos are chock-full of pinto beans, corn, cheese, lettuce, tomatoes, sour cream, and olives. We love the addition of fresh cilantro as a garnish, but it's definitely optional if you (or the kids!) aren't big fans. You can also substitute black beans for the pinto beans if you prefer. For a spicier version, add some minced jalapeños and use hot salsa instead of mild, which we call for here.
Ingredients
Canned pinto beans
15 oz
Cooked corn kernels
8 oz
Canned diced green chiles
2 Tbsp
Chili powder
1 Tbsp
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Baked low fat tortilla chips
8 oz
Romaine lettuce
2 cup(s), shredded, shredded
Tomato
1 medium, chopped
Light sour cream
¼ cup(s)
Salsa
¼ cup(s), mild
Olives
10 olive(s), medium, chopped, pitted
Cilantro
2 Tbsp, chopped, fresh (optional)
Instructions
1
Combine the beans, corn, chiles, chili powder, and cumin in a medium nonstick saucepan. Cook over medium heat, stirring frequently, until hot. Stir in the cheese until melted.
2
Arrange the tortilla chips on a large plate. Spoon the bean mixture over the chips, then top with the lettuce, tomato, sour cream, salsa, olives, and cilantro (if using). Serve at once.
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