Blue Corn Nachos
- Total Time
baked blue corn tortilla chips36 chip(s)
canned pinto beans15 ½ oz, (1 can), rinsed and drained
plum tomato(es)2 medium, chopped
uncooked scallion(s)2 medium, thinly sliced
jalapeño pepper(s)1 medium, seeded and minced
reduced-fat shredded Monterey Jack cheese1 cup(s)
cilantro¼ cup(s), chopped fresh
fresh lime(s)½ medium
- 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