Wednesday, December 11, 2013

Southwest Veggie Nachos

    Vegetable oil cooking spray
    6 oz baked tortilla chips
    1 can (15 oz) low-sodium black beans, rinsed and drained
    1 green bell pepper, diced
    1/2 cup frozen corn, thawed
    1/4 teaspoon ground cumin
    1/4 cup sliced black olives
    3 tablespoons pickled jalapeño slices
    1 1/2 cups reduced-fat shredded Mexican blend cheese
    4 large plum tomatoes (about 12 oz), chopped
    1/2 cup chopped red onion
    1/4 cup cilantro, chopped
    1 teaspoon fresh lime juice
    1/2 avocado, diced

Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

Serves 6

The skinny
315 calories per serving, 10 g fat (3 g saturated), 41 g carbs, 10 g fiber, 15 g protein

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