Vegetable Nachos

Give this familiar Tex-Mex snack bold flavor with tortilla chips piled high around fresh vegetables, pinto beans, and cilantro-sour cream.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 15 mins 350°F

Vegetable Nachos

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Directions

  1. Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree F oven for 10 to 15 minutes or until dry and crisp.
  2. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill.
  3. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans.
  4. Arrange tortilla chips on an 11- or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350 degree F oven for 5 to 7 minutes or until cheese is melted.
  5. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings.

From the Test Kitchen

Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.

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Nutrition Facts (Vegetable Nachos)

  • Per serving:
  • 234 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 7 mg chol. ,
  • 498 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 10 g pro.
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