Makes 8 servings
|8||(6-inch) corn tortillas|
|1||cup chopped onion|
|1||tablespoon chili powder|
|2||teaspoons dried oregano leaves, crushed|
|1||can (15 ounces) pinto beans or black beans, rinsed and drained|
|1-1/4||cups (5 ounces) shredded reduced-fat Monterey Jack cheese|
|3/4||cup frozen whole kernel corn, thawed, drained|
|1||jar (2 ounces) pimientos, drained|
|3||tablespoons ripe olive slices|
|2||to 3 tablespoons pickled jalapeño pepper slices,* drained|
|Nonstick cooking spray|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 375°F. Sprinkle 1 tortilla with water to dampen; shake off excess water. Repeat with remaining tortillas. Cut each tortilla into 6 wedges. Arrange wedges in single layer on baking sheet or in two 9-inch pie plates. Bake 4 minutes. Rotate sheet. Bake another 2 to 4 minutes or until chips are firm; do not let brown. Remove chips to plate to cool. Set aside.
- Spray bottom of medium saucepan with cooking spray. Cook and stir onion over medium-high heat 8 to 10 minutes or until onion is tender and beginning to brown. Add chili powder and oregano; stir 1 minute more.
- Remove from heat. Add beans and 2 tablespoons water; mash with fork or potato masher until blended yet chunky. Return to heat. Cover; cook beans, stirring occasionally, 6 to 8 minutes or until bubbly. Stir in additional water if beans become dry. Remove from heat. Set beans aside.
- Sprinkle cheese evenly over chips. Spoon beans over chips.
- Combine corn and pimientos; spoon over beans. Bake about 8 minutes or until cheese melts. Sprinkle olives and jalapeños over top.
|Serving Size:||6 chips with 1/8 topping|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||25 %|
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