Refried Bean Nachos

Homemade chips topped with beans, cheese, and tomato make a great snack or light meal.

from Light & Tasty | April/May 2006
Refried Bean Nachos Redolent of cumin and spices, these healthy nachos are sure to please.

Quick look

  • prep 25 min
  • serves 4

Ingredients

  • 4 flour tortillas (8 inches)
  • Refrigerated butter-flavored spray*
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 can (16 ounces) vegetarian refried beans
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 large tomato, chopped
  • 4 green onions, chopped
  • 1/2 cup salsa

    How to make it 


  • 1

    Spritz one side of each tortilla with refrigerated butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each into 12 wedges. Place in a single layer in ungreased 15 x 10 x 1-inch baking pans. Bake at 425°F for 5-7 minutes or until lightly browned.

  • 2

    Meanwhile, in a microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with the beans, cheese, tomato, and onions. Serve with salsa.

*Editor’s note: This recipe was tested with I Can’t Believe It’s Not Butter Spray.

Nutritional Information(per serving)

  • Calories: 310
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 959mg
  • Carbs: 49g
  • Protein: 16g
  • Fiber: 9g

Diabetic exchanges: 3 starch, 1 very lean meat, 1 vegetable, 1/2 fat.