Vegetable Nachos
Ingredients 16 7 - 8 inch flour tortillas 1/2 Cup sour cream 1 Tablespoon cilantro finely chopped 1 medium onion chopped 1 zucchini julienned 1/2 cup shredded carrot 1 1/2 teaspoon ground cumin 1 tablespoon oil 1 15 oz. can pinto beans rinsed and drained 1 4 oz. can diced green chili peppers drained 1 tomato chopped 3/4 cup shredded cheddar cheese Salsa Preparation Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on a cookie sheet that has been lightly sprayed with oil. Lightly spray the tortillas. Bake at 350° F. for 10 - 15 minutes until crisp and dry. In a small mixing bowl, mix together the sour cream and cilantro. Cover and set aside in the refrigerator. Add the oil to a large skillet. Cook zucchini, onion, carrot and cumin until tender crisp, about 4 minutes. Stir in the pinto beans. Arrange the tortilla chips on a 12 inch ovenproof platter or baking sheet. Spoon the bean mixture over the chips. Top with tomatoes, green chilies and the cheese. Bake at 350° F. for 5 - 8 minutes, until cheese has melted. Garnish with fresh cilantro, if desired. Serve with salsa and sour cream. Malak and Sir Hughes Membership Secretary for FCCLV (Florida Council for Citizens with Low Vission) Skype Name: mandi5669 Home: 386-492-1869 Mobile: 386-237-5973 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
