Ingredients
-
0.5
-
0.5
-
1/4
-
1
-
2
-
1
-
1/4
-
1/8
-
1/8
-
2
-
6
-
3/4
-
-
-
Directions
Black and White Nachos, In ‘1, 000 Low-Calorie Recipes’ by Jackie Newgent, RD’, In ‘1, 000 Low-Calorie Recipes’ by Jackie Newgent, RD’
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Steps
|
1
Done
|
Stir Together the Beans, Onion, Jalapeno, Cilantro, 1 Tablespoon Lime Juice, 1/8 Teaspoon Salt, Cumin, and Chili Powder in a Bowl; Taste and Adjust Seasoning; Set Aside. |
|
2
Done
|
Preheat Oven to 400. |
|
3
Done
|
Whisk Together the Remaining 1 Tablespoon Lime Juice, Oil, and the Remaining 1/8 Teaspoon Salt Until Well Combined. |
|
4
Done
|
Run or Brush the Lime Vinaigrette Onto the Entire Surface of Both Sides of the Tortillas, Using All the Vinaigrette. |
|
5
Done
|
Cut the Tortillas Into 4 Wedges Each. |
|
6
Done
|
Place the Tortilla Wedges in a Single Layer on a Large Baking Sheet. |
|
7
Done
|
Bake Until Nearly Crisp, About 12 Minutes, Rotating the Tray Halfway Through the Baking Process. |
|
8
Done
|
Top Each Tortilla With 1/2 Tablespoon of the Cheese and Bake Until the Cheese Melts, About 5 Minutes. |
|
9
Done
|
Remove from the Oven and Let Stand For 5 Minutes to Crisp Further. |
|
10
Done
|
Place the Tortilla Chips on a Large Platter. |
|
11
Done
|
Stir the Prepared Bean-Salsa Mixture, Then Top Each Chip With About 1 Tablespoon of the Mixture, and Serve. |
