Veggie & Black Bean Nachos
Prep Time
Serves
Cooking Mode
1 pkg Compliments Balance Multigrain with Flax Tortillas
1 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder
¾ cup Compliments Balance No Salt Added Black Beans, drained, rinsed
¾ cup seeded and diced tomatoes
½ cup frozen corn kernels, thawed
2 tbsp lime juice
¾ cup Compliments Balance Shredded Part Skim Mozzarella Cheese
2 tbsp chopped fresh cilantro
1 pkg Compliments Balance Multigrain with Flax Tortillas
1 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder
¾ cup Compliments Balance No Salt Added Black Beans, drained, rinsed
¾ cup seeded and diced tomatoes
½ cup frozen corn kernels, thawed
2 tbsp lime juice
¾ cup Compliments Balance Shredded Part Skim Mozzarella Cheese
2 tbsp chopped fresh cilantro
Directions
1Preheat oven to 400°F (200°C). Cut each tortilla into 6 wedges. Divide onto 2 large baking sheets and toss with oil, cumin, oregano and garlic powder. Spread wedges into single layer. Bake 8 to 10 min. until wedges are golden brown and crispy. Set baking sheets aside and let cool.
2Meanwhile, in small bowl mix black beans, tomatoes, corn and lime juice.
3Preheat broiler to high. Sprinkle half the cheese and half the salsa onto one sheet of wedges. Scatter wedges from second sheet on top. Sprinkle with remaining salsa and cheese. Broil until cheese is melted. Sprinkle with cilantro. Serve immediately.
Tips
1
Enjoy these snack-friendly nachos while cutting down calories, fat and sodium.* A combo of Compliments Balance Multigrain with Flax Tortillas, Compliments Balance No Salt Added Black Beans and Compliments Balance Shredded Part Skim Mozzarella Cheese ups the flavour and crunch yet brings down fat and salt.*
2
No time to make your own tortilla chips? Simply use any store-bought corn chips in place of the first five ingredients, and start the recipe with Step 2.
Disclaimer
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Personal Note
Personal Note
