Source: dLife

Baked nachos topped with beans, cheese, and homemade salsa.

Servings

4 whole wheat tortillas (any flavor)
8 oz refried beans (scant 1 cup)
0.12 tsp ground cumin
0.5 cup low fat cheddar cheese, shredded
0.75 cup Lettuce, iceberg
1 medium avocadoes (optional)
1 cup fat free sour cream (optional)
1 pinch fresh cilantro (optional)

Salsa
2 fresh tomatoes , seeded and chopped
0.25 cup fresh chopped red onion
0.25 cup chopped yellow bell peppers (and or green)
2 tsp fresh cilantro , snipped
1 medium garlic cloves , minced
1 pinch black pepper
1 pinch hot pepper sauce (optional)
1 pinch salt

1 Cut each tortilla into 8 wedges; spread wedges on 2 large cookie sheets. Bake in a 375 degree F oven for 8 to 10 minutes or until dry and crisp. Cool on wire racks.
2 In a medium saucepan, combine refried beans, 1/4 cup fresh salsa, and cumin. Cook and stir over medium-low heat until heated through.
3 Spread cooled tortilla chips into 6 small baking dishes or a 3-quart au gratin or baking dish. Spoon bean mixture on top of tortillas. Sprinkle with cheese. Bake, uncovered for 5 minutes or until cheese melts. Top with lettuce and 1/2 cup fresh salsa. If desired, top with avocado, sour cream, and/or cilantro.
Salsa
1 Combine in a medium bowl, tomatoes, onion, sweet pepper, cilantro, garlic, black pepper, and if desired, hot pepper sauce. Season to taste with salt. Serve immediately or cover and chill for up to 3 days. Stir before serving.

For a heartier dish, sprinkle 1 cup chopped cooked chicken on top of beans before adding cheese. Continue as directed.