15 oz canned pinto beans
8 oz cooked corn kernels
2 Tbsp chopped green chilies, from an 8 oz. can
1 Tbsp chili powder
1/2 cup(s) shredded fat-free cheddar cheese, sharp
16 oz baked low-fat tortilla chips
2 cup(s) romaine lettuce, shredded
1 medium tomato(es), chopped
1/4 cup(s) light sour cream
1/4 cup(s) salsa, mild
1 oz olive(s), chopped, pitted, ripe
2 Tbsp cilantro, chopped, fresh (optional)
* Combine the beans, corn, chiles, chili powder, and cumin in a medium nonstick saucepan. Cook over medium heat, stirring frequently, until hot. Stir in the cheese until melted.
* Arrange the tortilla chips on a large plate. Spoon the bean mixture over the chips, then top with the lettuce, tomato, sour cream, salsa, olives, and cilantro (if using). Serve at once.
* Substitute black beans for the pinto beans if you prefer. For a spicier version, add some minced jalapeños and use hot salsa instead of mild.