Ingredients:
- 36 baked blue corn tortilla chips
- 1 (15 1/2 oz.) can pinto beans, rinsed & drained
- 2 plum tomatoes, chopped
- 2 scallions, thinly sliced
- 1 jalapeno pepper, seeded & minced
- 1 cup shredded reduced-fat Monterey Jack Cheese
- 1/4 cup chopped fresh cilantro
- 1/2 lime
Makes 6 Servings (1/6 of nachos)
- Preheat the oven to 400 F. Spray a 9 x 13-inch baking dish or 11-inch deep dish pizza pan with nonstick spray.
- Arrange tortilla chips in single layer in prepared pan. Top evenly with beans, tomatoes, scallions, and jalapeno/
- Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro and squeeze lime juice over.
WW POINTS VALUE: 6 pts.
Note: This recipe appears in the WW Family Meals Cookbook. Here's is a gluten-free taste of Mexico you can enjoy for lunch, dinner, or as a snack. Don't worry if these chips look messy. They are absolutely delicious and will quickly fill you up. I highly recommend adding garlic with hither vegetable mixture because garlic always makes everything taste better. Carnivores and vegetarians will devour these treats so make some extra servings.
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