Shrimp-and-Black Bean Nachos

recipe

Yield:

15 servings (serving size: 2 nachos)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 26 %
Fat 2.4 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 5.4 g
Carbohydrate 10.7 g
Fiber 1.6 g
Cholesterol 26 mg
Iron 1.2 mg
Sodium 187 mg
Calcium 29 mg

Ingredients

Shrimp salsa:
3/4 cup chopped fresh cilantro
1/2 cup diced red onion
2 tablespoons fresh lime juice
1 tablespoon minced seeded serrano chile
1 tablespoon extra-virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 pound medium shrimp, cooked, peeled, and chopped
2 cups diced tomato
1/2 cup diced peeled avocado
Remaining ingredients:
1 cup drained canned black beans
1/2 teaspoon ground cumin
30 baked tortilla chips

Preparation

To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes. Add tomato and avocado; stir well.

Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth. Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa. Serve immediately.

Note:

Terry Conlan,

May 1999
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