Black Bean Nachos

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These nachos are an easy way to get more beans and fiber into your diet and provide two servings of vegetables per serving.

• 2 large low-fat flour tortillas
• Cooking spray
• 1 15-oz can reduced sodium black beans, rinsed and drained
• 1 c. canned no salt tomatoes, drained or 1 c. fresh chopped tomatoes
• 1 c. frozen corn kernels
• ½ c. sliced green onions (scallions)
• 2 chopped garlic cloves
• 2 jalapeno chiles, seeded and chopped (or green chiles to taste)
• ½ tsp. ground cumin
• ½ c. low-fat, low-sodium Monterey jack cheese, grated
• ¼ c. chopped cilantro

Preheat oven to 350 degrees. Lightly coat the tortillas with cooking spray and bake until crisp, about 10 minutes. Set aside. While tortillas are baking, combine the beans, tomatoes, corn, green onions, garlic, chiles, and cumin in saucepan. Heat for 5 minutes. Divide the bean mixture between the tortillas, top with cheese, and bake 5 minutes, or until heated through. Scatter the cilantro over the top, cut in wedges, and enjoy!

Makes 4 servings

Nutritional Information Per Serving

• Calories: 294
• Fat: 8 g
• Carbohydrates: 48 g
• Protein: 13 g
• Saturated Fat: 3 g
• Cholesterol: 13 mg
• Fiber: 9 g
• Calcium: 209 mg

Recipe from www.5aday.gov