Pinto bean-blue corn nachos with fresh lime
Baked blue corn tortilla chips
Canned pinto beans
15½ oz, (1 can), rinsed and drained
2 medium, chopped
2 medium, thinly sliced
1 medium, seeded and minced
Reduced-fat shredded Monterey Jack cheese
¼ cup(s), chopped fresh
- Preheat oven to 400°F. Spray 9 x 13-inch baking dish or 11-inch deep-dish pizza pan with nonstick spray.
- Arrange 24 tortilla chips in single layer in prepared pizza pan. Top evenly with beans, tomatoes, scallions, and jalapeño.
- Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro and squeeze lime juice over.
- Per Serving: 1/6 of nachos