Lunch: Healthier Nachos Supreme

Celebrate Cinco de Mayo with a Tex-Mex treat that has fewer than half the calories of one food celebrity's version. Our low-cal creamy sauce — a blend of low-fat milk and reduced-fat cheese — smothers homemade "baked" tortilla chips, slimmed-down refried

Ingredients

8 corn tortillas
salt
1/4 c. pickled sliced jalapeño chiles
1 can no-salt-added black beans
1 c. low-fat (1-percent) milk
1 tbsp. cornstarch
1 tbsp. water
4 oz. reduced-fat (50-percent) extra-sharp Cheddar cheese
2 plum tomatoes
1 green onion

Instructions

Sprinkle 1 side of tortillas with 1/4 teaspoon salt. In 4 batches, place tortillas between 2 paper towels on microwave-safe plate in single layer, spacing 1/2 inch apart. Microwave on High 2 minutes or until crisp.
Finely chop half of jalapeños; reserve remaining for serving. Reserve 1/4 cup beans; place remaining in medium bowl.
In 1 1/2- to 2-quart saucepan, heat milk on medium until just bubbling around edges. In small bowl, stir cornstarch and water until cornstarch dissolves. With wire whisk, stir cornstarch mixture into hot milk. Heat to simmering, whisking constantly; simmer 2 minutes or until thickened, whisking constantly. Remove from heat. Add cheese and whisk until melted and smooth. Stir in chopped jalapeños.
Pour 1/4 cup sauce over beans in bowl. With potato masher or fork, mash beans until almost smooth.
Place tortilla chips on serving plate. Spoon mashed beans over, then top with remaining sauce. Top with tomatoes, green onion, reserved beans, and reserved jalapeños.

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