Lunch: Loaded Nachos

These nachos have all the goodies you dream of, with beans, cheese, sour cream, and slasa topping crisp chips. For maximum crunch, use regular multigrain chips; baked chips go soggy quickly. Skip the jalapeños if you're sharing with children.

Ingredients

1 cup fat-free refried beans
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
32 multigrain tortilla chips (about 3 ounces)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
3 tablespoons light sour cream
32 pickled jalapeño pepper slices (optional)
Fresh salsa

Instructions

Preheat oven to 375 °.
Combine refried beans, 2 tablespoons cilantro, and 2 tablespoons green onions in a 1-quart saucepan. Cook over low heat 4 minutes or until thoroughly heated, stirring occasionally.
Place chips on a large jelly-roll pan. Dollop bean mixture over chips; top with cheese. Bake at 375 ° for 4 minutes or until cheese melts. Remove from oven. Dollop sour cream over cheese; sprinkle with 2 tablespoons cilantro and 2 tablespoons green onions. Garnish with jalapeño pepper slices, if desired. Serve immediately with salsa.

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