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Pinto Bean Nachos

Yields6 Servings

Pinto Bean Nachos

 12 corn tortillas (6")
 cooking spray
 1 tbsp canola oil
 2 tsp ground cumin
 1 tsp chili powder
 2 garlic cloves, minced
 15 oz cans pinto beans (2), rinsed and drained
 ½ cup water
 1 cup crumbled queso fresco
 1 cup bottled salsa
 1 cup diced peeled avocado
 6 tbsp chopped fresh cilantro

Preheat oven to 425 degrees.


Arrange half tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray. Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans and water, and bring to a boil, stirring frequently, adding more water if necessary.


Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts

Servings 0

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