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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.


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle cheese evenly over chips. Spoon beans over chips.
  5. Combine corn and pimientos; spoon over beans. Bake about 8 minutes or until cheese melts. Sprinkle olives and jalapeños over top.

Nutritional Information

Serving Size: 6 chips with 1/8 topping
Fiber 5 g
Carbohydrate 27 g
Cholesterol 13 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 25 %
Calories 185
Protein 10 g
Sodium 390 mg

Dietary Exchange

Meat 1/2
Fat 1/2
Vegetable 1
Starch 1-1/2

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