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Wild-Mushroom Nachos

Photo: Howard L. Puckett; Styling: Cathy Muir
Yield 4 servings (serving size: 4 nachos)
Before making these simple nachos, you'll need to make the Refried White Beans and Roasted-Tomato Sauce.

Ingredients

  • 4 (6-inch) flour tortillas, cut into quarters
  • Cooking spray
  • 2 small portobello mushrooms, sliced (about 1/2 pound)
  • 1/4 cup low-salt chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 cup Refried White Beans
  • 1/3 cup Roasted-Tomato Sauce
  • 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
  • Lime rind (optional)

Nutrition Information

  • calories 303
  • caloriesfromfat 25 %
  • fat 8.5 g
  • satfat 2.5 g
  • monofat 2.8 g
  • polyfat 2.1 g
  • protein 11.2 g
  • carbohydrate 47 g
  • fiber 8.6 g
  • cholesterol 9.8 mg
  • iron 4 mg
  • sodium 704 mg
  • calcium 151 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until crisp.

  3. Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss well. Cover and bake at 350° for 15 minutes or until tender. Drain mushroom slices, discarding liquid.

  4. Spread 1 tablespoon Refried White Beans over each tortilla quarter, and top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato Sauce and 1 teaspoon feta cheese. Place tortilla quarters on a baking sheet. Bake at 350° for 5 minutes or until tortillas are thoroughly heated. Garnish nachos with lime rind, if desired. Serve immediately.