Friday, March 8, 2013
It's another meatless Friday in our house in observance of Lent. The inspiration behind these nachos came from the southwestern egg rolls at Chili's. They are one of my favorite appetizers. I love the flavor combinations and thought they would taste great as a nacho dish and they did. They were fantastic!
12 oz bag tortilla chips
1 can (15 oz) low-sodium black beans, rinsed and drained
1/2 cup spinach, drained and squeezed dry of any excess liquid
1 can rotel, drained
1/2 cup corn
1/4 teaspoon ground cumin
3 tablespoons pickled jalapeno slices
1 1/2 cups reduced-fat shredded Mexican blend cheese
1/2 cup chopped red or green onion
Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, rotel, corn, spinach, and cumin; spoon over chips. Top with jalapenos and cheese; bake until cheese melts, 5 to 6 minutes. Serve nachos topped with onions, salsa, and sour cream. Enjoy!