Veggie Nachos

Description
This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped, chopped red or green bell peppers and kidney beans are also good in this dish. Serves 1.


 * Contributed by World Recipes Y-Group

Ingredients

 * 16 baked (no oil) tortilla chips (about 1 ounce)
 * 1½ ounces reduced-fat Monterey jack cheese, shredded
 * ⅓ cup drained rinsed black beans
 * ⅓ cup drained Mexican-style canned corn kernels
 * ⅓ cup chopped fresh cilantro
 * 1 large plum tomato, seeded, chopped
 * 1 green onion, chopped
 * 1 generous tablespoon canned mild green chilis
 * 3 tablespoons purchased chunky mild salsa

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Arrange tortilla chips closely together on ovenproof plate.
 * 3) Combine ⅓ of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl.
 * 4) Add salsa and toss to distribute evenly.
 * 5) Spoon vegetable mixture over chips.
 * 6) Sprinkle remaining cheese over.
 * 7) Bake until heated through and cheese on top is melted, about 15 minutes.
 * 8) Serve Immediately.

Nutritional information
Per Serving:
 * Calories, 380
 * Fat, 10 g
 * Sodium, 1,050 Mg
 * Cholesterol, 30 Mg