Vegetable Nachos

Vegetable Nachos

16 7 – 8 inch flour tortillas

1/2 C. sour cream

1 T. cilantro finely chopped

1 medium onion chopped

1 zucchini julienned

1/2 C. shredded carrot

1 1/2 t. ground cumin

1 T. oil

1 15 oz. can pinto beans rinsed and drained

1 4 oz. can diced green chili peppers drained

1 tomato chopped

3/4 C. shredded cheddar cheese


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.

Serves 6.

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