This is such a fun and delicious take on traditional nachos! Make a few batches for your next party. For more nacho-ish nibbles, check out my Tater Tot-chos.
½ of recipe (2 loaded tortillas): 245 calories, 9g total fat (4g sat fat), 438mg sodium, 30g carbs, 4.5g fiber, 4g sugars, 12g protein
You’ll Need: baking sheet, nonstick spray, small bowl
Prep: 10 minutes • Cook: 20 minutes
Four 6-inch corn tortillas
¼ cup refried beans
⅛ teaspoon ground cumin
⅛ teaspoon chili powder
½ cup shredded reduced-fat Mexican-blend cheese
2 tablespoons seeded and chopped jalapeño pepper
¼ cup Clean & Hungry Salsa (recipe and store-bought alternatives here)
2 tablespoons light sour cream
2 tablespoons chopped scallions
1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Lay tortillas on the sheet, and lightly spray with nonstick spray.
3. Bake for 5 minutes.
4. Flip tortillas. Bake until crispy, 3 to 5 minutes.
5. In a small bowl, mix seasonings into beans. Evenly spread onto the tortillas.
6. Sprinkle with cheese, and top with jalapeño pepper.
7. Bake until beans are hot and cheese has melted, 5 to 7 minutes.
8. Top with salsa, sour cream, and scallions.
MAKES 2 SERVINGS
Vegetarian FYI
Not all refried beans are vegetarian friendly. If you avoid animal products, check the can’s ingredient list.
Chew on This …
Talk about a happy accident! Some Americans walked into a restaurant in Mexico, and the head chef was nowhere to be found … The maître d’ threw together some ingredients, and nachos were born.