Terry Conlan
Recipe by Cooking Light May 1999

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

83 calories; calories from fat 26%; fat 2.4g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.4g; protein 5.4g; carbohydrates 10.7g; fiber 1.6g; cholesterol 26mg; iron 1.2mg; sodium 187mg; calcium 29mg.
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