Refried Bean Nachos

[quicklook-recipe prep_time=”25 min” cook_time=”” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item] [/step-list-wrapper]

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

[nutrition-info calories=”310″ calories_fat=”” fat=”7g” sat_fat=”2g” choles=”10mg” sodium=”959mg” carbs=”49g” sugars=”” protein=”16g” fiber=”9g”]

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

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Originally Published in Reader's Digest