Pinto bean-blue corn nachos with fresh lime

4
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
6
Difficulty
Easy

Ingredients

baked blue corn tortilla chips

36 chip(s)

canned pinto beans

15½ 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 cheese

1 cup(s)

cilantro

¼ cup(s), chopped fresh

fresh lime(s)

½ medium

Instructions

  1. Preheat oven to 400°F. Spray 9 x 13-inch baking dish or 11-inch deep-dish pizza pan with nonstick spray.
  2. Arrange 24 tortilla chips in single layer in prepared pizza pan. Top evenly with beans, tomatoes, scallions, and jalapeño.
  3. 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.
  4. Per Serving: 1/6 of nachos

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