Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Vegetable Nachos 6 7 to 8 inch flour tortillas 1/2 cup sour cream 1 tbsp. cilantro finely chopped 1 medium onion chopped 1 zucchini julienned 1/2 cup shredded carrot 1 1/2 tsps. ground cumin 1 tbsp. oil 1 15 oz. can pinto beans rinsed and drained 1 4 oz. can diced green chili peppers drained 1 tomato chopped 3/4 cup shredded cheddar cheese salsa Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on a cookie sheet that has been lightly sprayed with oil. Lightly spray the tortillas. Bake at 350 degrees for 10 yo 15 minutes until crisp and dry. In a small mixing bowl, mix together the sour cream and cilantro. Cover and set aside in the refrigerator. Add the oil to a large skillet. Cook zucchini, onion, carrot and cumin until tender crisp, about 4 minutes. Stir in the pinto beans. Arrange the tortilla chips on a 12 inch ovenproof platter or baking sheet. Spoon the bean mixture over the chips. Top with tomatoes, green chilies and the cheese. Bake at 350 degrees for 5 to 8 minutes, until cheese has melted. Garnish with fresh cilantro, if desired. Serve with salsa and sour cream. Yields 6 servings. Quote Link to comment Share on other sites More sharing options...
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