Sunday, February 13, 2011

All Veggie Nachos

 Healthy Party Appetizer

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 jalapeƱos and use hot salsa instead of mild.

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  1. Mmm... Nachos! One of my favourite dishes! I'd probably leave out the cilantro and the olives - but this recipe looks great! Will have to try it soon!!

  2. MMMmmmmmmm I know what I am going to bring to the next nacho show down~