Wild-Mushroom Nachos

Photo: Howard L. Puckett; Styling: Cathy Muir

Before making these simple nachos, you'll need to make the Refried White Beans and Roasted-Tomato Sauce.

Yield: 4 servings (serving size: 4 nachos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 25%
  • Fat: 8.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 11.2g
  • Carbohydrate: 47g
  • Fiber: 8.6g
  • Cholesterol: 9.8mg
  • Iron: 4mg
  • Sodium: 704mg
  • Calcium: 151mg


  • 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)


  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.
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