Vegetable Nachos Grandes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 231.6
- Total Fat: 6.2 g
- Cholesterol: 2.5 mg
- Sodium: 954.6 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 7.1 g
- Protein: 9.7 g
View full nutritional breakdown of Vegetable Nachos Grandes calories by ingredient
Submitted by: LADYW422
Introduction
To decrease the sodium in these casserole-style nachos, use organic or low-sodium refried beans. To decrease the sodium in these casserole-style nachos, use organic or low-sodium refried beans.Number of Servings: 6
Ingredients
-
1 (16-oz) can fat-free refried beans
1/2 cup bottled salsa
2 teaspoons canola oil
cooking spray
2 cups diced zucchini
1/2 cup chopped onion
1 garlic clove, minced
1 cup frozen whole-kernel corn, thawed
1/4 cup water
2 tablespoons 40%-less-sodium taco seasoning
5 cups baked tortilla chips
1/4 cup sliced green olives
1 cup (4 oz) preshredded reduced-fat 4 cheese Mexican blend cheese
1/4 cup chopped fresh parsley
Toppings: salsa, chopped avocado, fat-free sour cream, shredded lettuce
Directions
1. Preheat oven to 350F.
2. Combine beans and salsa in a medium bowl; set aside.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, onion, and garlic; saute 5 minutes or until vegetables are crisp-tender. Add corn, water, and taco seasoning; cook until zucchini is tender and water evaporates.
4. Layer chips in a 13 x 9-inch baking dish coated with cooking spray. Spoon bean mixture evenly over chips. Top with zucchini mixture, olives, and cheese. Bake at 350F for 15 minutes. Sprinkle with parsley; serve immediately. Serve with toppings, if desired. Yield: 6 Servings. (serving size: 1/6 of casserole)
Number of Servings: 6
Recipe submitted by SparkPeople user LADYW422.
2. Combine beans and salsa in a medium bowl; set aside.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, onion, and garlic; saute 5 minutes or until vegetables are crisp-tender. Add corn, water, and taco seasoning; cook until zucchini is tender and water evaporates.
4. Layer chips in a 13 x 9-inch baking dish coated with cooking spray. Spoon bean mixture evenly over chips. Top with zucchini mixture, olives, and cheese. Bake at 350F for 15 minutes. Sprinkle with parsley; serve immediately. Serve with toppings, if desired. Yield: 6 Servings. (serving size: 1/6 of casserole)
Number of Servings: 6
Recipe submitted by SparkPeople user LADYW422.
