Veggie & Black Bean Nachos

Prep time: 10min
Total time: 25min
Serves: 10
1 pkg
Compliments Balance Multigrain with Flax Tortillas
272 g
1 tbsp
olive oil
15 mL
1 tsp
ground cumin
5 mL
1 tsp
dried oregano
5 mL
1/2 tsp
garlic powder
2 mL
3/4 cup
Compliments Balance No Salt Added Black Beans, drained, rinsed
175 mL
3/4 cup
seeded and diced tomatoes
175 mL
1/2 cup
frozen corn kernels, thawed
125 mL
2 tbsp
lime juice
30 mL
3/4 cup
Compliments Balance Shredded Part Skim Mozzarella Cheese
175 mL
2 tbsp
chopped fresh cilantro
30 mL
Per serving (1/10 of the recipe):
calories
150
fat
5 g
saturated fat
1.5 g
carbs
19 g
sugar
2 g
protein
7 g
cholestrol
5 mg
fibre
3 g
sodium
210 mg

Directions

  1. Preheat oven to 400°F (200°C). Cut each tortilla into 6 wedges. Divide onto 2 large baking sheets and toss with oil, cumin, oregano and garlic powder. Spread wedges into single layer. Bake 8 to 10 min. until wedges are golden brown and crispy. Set baking sheets aside and let cool.

  2. Meanwhile, in small bowl mix black beans, tomatoes, corn and lime juice.

  3. Preheat broiler to high. Sprinkle half the cheese and half the salsa onto one sheet of wedges. Scatter wedges from second sheet on top. Sprinkle with remaining salsa and cheese. Broil until cheese is melted. Sprinkle with cilantro. Serve immediately.