From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4 (2 large nachos per serving)

• 2 large low-fat flour tortillas, cut into quarters
• 1 15-oz. can reduced sodium black beans, rinsed and drained
• 1 cup canned no salt tomatoes, drained or
• 1 cup fresh chopped tomatoes
• 1 cup frozen corn kernels
• 1/2 cup sliced green onions
• 2 chopped garlic cloves
• 2 jalapeño chilies, seeded and chopped
• 1/2 tsp. ground cumin
• 1/2 cup low-fat, low-sodium Monterey jack cheese, grated
• 1/4 cup chopped cilantro

Preheat the oven to 350ºF. Lightly coat each tortilla quarter with non-stick pan spray (olive oil spray is nice) and bake until crisp, about 10 minutes. Set aside.

While tortillas are baking, mix the beans, tomatoes, corn, green onions, garlic, green chilies, and cumin together in a saucepan. Bring the ingredients to a boil, then reduce the heat to simmer for 5 minutes, stirring occasionally.

Spread the bean mixture evenly over the tortilla quarters, sprinkle with the cheese, and return to the hot oven just until heated through (4-5 minutes). Top the nachos with the chopped cilantro.

Per serving: 207 calories, 13 g protein, 2 g fat, 41 g carbohydrates, 416 mg sodium