Vegetable Nachos Grandes

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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
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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.

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