Blue corn nachos
Baked blue corn tortilla chips
No-salt-added canned drained pinto beans
15½ oz, rinsed
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 with nonstick spray.
- Arrange 24 tortilla chips in prepared baking dish in single layer. Top 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.
- Serving size: 1/8 of nachos