Page 159 - 28_Days_of_Clean_Eating.sanet.cd

Loaded Pinto Bean Nachos

Vegetarian
This tasty take on traditional nachos can be served as a meal or as
an appetizer for game-day gatherings. Double or triple the recipe to
enjoy with family and friends.

Time-Saving Tip: Instead of making your own tortilla chips, buy
100% whole-grain chips at the store.

1 recipe Baked Tortilla Chips ½ cup reduced-sodium
(page 133) vegetable broth
1 tablespoon avocado oil 1 cup crumbled feta cheese
2 teaspoons ground cumin 1 cup Fresh Salsa (page 297)
1 teaspoon chili powder 1 avocado, diced
2 garlic cloves, minced ¹⁄ cup chopped fresh cilantro
³
2 (15-ounce) cans pinto beans,
drained and rinsed
1. Place the chips on a large serving platter.
2. In a medium saucepan over medium heat, heat the oil. Add the
cumin, chili powder, and garlic. Cook for 1 minute or until the
garlic is tender. Add the beans and broth. Cook for 5 minutes or
until hot.
3. Remove the pan from the heat; mash the beans slightly with a
potato masher. Spoon the bean mixture onto the chips.
4. Top with feta cheese, salsa, avocado, and cilantro.
5. Serve immediately.

Serves 6. Prep time: 10 minutes. Cooking time: 10 minutes. Total time: 20 minutes.

Per serving: Calories: 812 Fat: 18.5g Saturated Fat: 6.5g Protein: 39.5g
Carbohydrates: 124.7g Fiber: 27.9g

158 28 Days of Clean Eating