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Fresh Salsa and Bean Nachos
Source: dLife

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

Rating:
Prep Time: 33 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 228.9
Total Carbs 26.7 g
Dietary Fiber 3.5 g
Sugars 3.1 g
Total Fat 6.0 g
Saturated Fat 2.0 g
Unsaturated Fat 0.1 g
Potassium 48.3 mg
Protein 14.6 g
Sodium 515.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 each  whole wheat tortillas
8 oz  refried beans
0.125 tsp  ground cumin
0 1/2 cup  low fat cheddar cheese, shredded
0 3/4 cup  Lettuce, iceberg
1 each  medium avocadoes
1 cup  fat free sour cream
1 pinch  fresh cilantro

Salsa
2 each  fresh tomatoes
0 1/4 cup  fresh chopped red onion
0 1/4 cup  chopped yellow bell peppers
2 tsp  fresh cilantro
1 each  medium garlic cloves
1 pinch  black pepper
1 pinch  hot pepper sauce
1 pinch  salt
Directions
  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.

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