Vegetable Nachos

Photo: flickr user Rex Roof

Ingredients

16 flour tortillas - (7" to 8" dia)

cup fat-free dairy sour cream

1 tablespoon finey-snipped fresh cilantro

1 small zucchini quartered lengthwise

and thinly sliced - (abt 1 cup)

1 medium red or yellow onion chopped

cup shredded carrot

teaspoon ground cumin

1 tablespoon cooking oil

1 can pinto beans - (15 oz) rinsed, drained

1 can diced green chili peppers - (4 oz) drained

cup chopped seeded tomato

cup shredded reduced-fat cheddar cheese - (3 oz)

Fresh cilantro (optional)

Salsa (optional)

Preparation

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree oven for 10 to 15 minutes or until dry and crisp.

In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill.

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.

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 oven for 5 to 7 minutes or until cheese is melted.

To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa.

This recipe yields 8 servings.

Make-Ahead Tip: 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.