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Shrimp-and-Black Bean Nachos

Shrimp-and-Black Bean Nachos

Cooking Light MAY 1999

  • Yield: 15 servings (serving size: 2 nachos)

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 26%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.4g
  • Carbohydrate: 10.7g
  • Fiber: 1.6g
  • Cholesterol: 26mg
  • Iron: 1.2mg
  • Sodium: 187mg
  • Calcium: 29mg
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Shrimp-and-Black Bean Nachos recipe

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