Prep 10 mins
Cook 20 mins
This is a low-fat, reduced sodium, high in fiber recipe.
- 2 low-fat flour tortillas
- 1 (15 ounce) can reduced sodium black beans, rinsed and drained
- 1 cup fresh tomato, chopped
- 1 cup frozen corn kernels
- 1⁄2 cup sliced green onion
- 2 garlic cloves, chopped
- 2 jalapeno chiles, seeded, chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup low-fat low-sodium monterey jack cheese, grated
- 1⁄4 cup chopped fresh cilantro
- Preheat the oven to 350°.
- Lightly coat the tortillas with pan spray and bake until crisp, about 10 minutes.
- Set aside.
- While tortillas are baking, combine the beans, tomatoes, corn, green onions, garlic, green chiles, and cumin in a saucepan.
- Bring to a boil, reduce the heat, and simmer 5 minutes.
- Divide the beans between the tortillas, top with cheese, and bake 5 minutes or until heated through.
- Scatter the cilantro over the nachos, cut in wedges, and eat.
This has become a mainstay for me. It is really easy and delicious. I always keep the ingredients in the cabinet. I do add lettuce to provide more bulk and to lighten the dish sometimes I make it more of a salad with the black bean nachos as a topping. I probably eat this once every two weeks or so. I find everyone likes it. you might be able to add a guacamole recipe as another topping but I have not figured out the sodium on that one yet (need to though!). The guac recipe I like is a Hungrygirl guacamole that is 1pt on weight watchers (on this site too).