Black and White Nachos

Submitted by ratherbeswimmin

"In '1,000 Low-Calorie Recipes' by Jackie Newgent, RD'"

 

• Ready In: 52mins
• Ingredients: 12
• Serves: 6

ingredients

• 212.62 g can black beans, drained
• 212.62 g can cannellini beans, drained or 212.62 g can other white beans
• 59.14 ml finely diced white onion
• 1 small jalapeno pepper, minced
• 29.58 ml finely chopped fresh cilantro
• 1 lime, juice of
• 1.23 ml sea salt, to taste
• 0.61 ml ground cumin
• 0.61 ml chili powder
• 9.85 ml grapeseed oil or 9.85 ml canola oil
• 6 (36 inch) white corn tortillas
• 177.44 ml shredded monterey jack cheese

directions

1. Stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
2. Preheat oven to 400°.
3. Whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
4. Run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
5. Cut the tortillas into 4 wedges each.
6. Place the tortilla wedges in a single layer on a large baking sheet.
7. Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
8. Top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
9. Remove from the oven and let stand for 5 minutes to crisp further.
10. Place the tortilla chips on a large platter.
11. Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.