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

Robb Walsh
Recipe by Cooking Light April 1998

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Credit: Howard L. Puckett; Styling: Cathy Muir

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Yield:
4 servings (serving size: 4 nachos)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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

  • 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.

  • 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.

Nutrition Facts

303 calories; calories from fat 25%; fat 8.5g; saturated fat 2.5g; mono fat 2.8g; poly fat 2.1g; protein 11.2g; carbohydrates 47g; fiber 8.6g; cholesterol 9.8mg; iron 4mg; sodium 704mg; calcium 151mg.
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