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Vegetable Nachos

Vegetable Nachos recipe
Recipe and Photo by: Better Homes and Gardens
This nacho recipe's got all the Tex-Mex flavor you could ask for, with cheesy beans, cilantro-sour cream and fresh vegetables.
25 min
40 min
8 servings

What You Need

 7- to 8-inch flour tortillas
cup  fat-free dairy sour cream
 tablespoon finely snipped fresh cilantro
small  zucchini, quartered lengthwise and thinly sliced (about 1 cup)
medium  red or yellow onion, chopped
cup  shredded carrot
teaspoons  ground cumin
 tablespoon cooking oil
 15-ounce can pinto beans, rinsed and drained
 4-ounce can diced green chile peppers, drained
cup  seeded and chopped tomato
cup  shredded reduced-fat cheddar cheese (3 ounces)
 Fresh cilantro (optional)
 Salsa (optional)

Make It

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.

Kraft Kitchens Tips

Make Ahead
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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