Veggie Nachos

VEGGIE NACHOS

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

16 baked (no oil) tortilla chips (about 1 ounce) 1 1/2 ounces reduced-fat Monterey Jack cheese, shredded 1/3 cup drained rinsed black beans 1/3 cup drained Mexican-style canned corn kernels 1/3 cup chopped fresh cilantro 1 large plum tomato, seeded, chopped 1 green onion, chopped 1 generous tablespoon canned mild green chilies 3 tablespoons purchased chunky mild salsa Preheat oven to 350�F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.

Per serving; calories, 380; fat, 10 g; sodium, 1,050 mg; cholesterol, 30 mg

Serves 1.

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