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.