Mexican Style Corn Nachos
|Lime salsa||360 Milliliter (1 1/2 Cups)|
|Refried black beans||1 Cup (16 tbs)|
|Tortila chips||1 Cup (16 tbs)|
1. Prepare Lime Salsa and refrigerate.
2. Prepare Lean Refried Black Beans. Spoon beans onto a large, ovenproof rimmed platter; spread out evenly to make an oval. Top beans evenly with corn, then sprinkle with cheese. Bake in a 400°F (205°C) oven until hot in center (about 10 minutes).
3. Remove bean mixture from oven. Tuck some of the tortilla chips around edge of platter; serve remaining chips alongside. Garnish with cilantro 3. To assemble roll-ups, divide spinach mixture equally among tortillas. With a spatula, spread spinach mixture to cover tortillas evenly. Then top tortillas equally with bean filling; carefully spread to cover spinach mixture. Sprinkle with onion mixture. Roll up each tortilla tightly to enclose filling. (At this point, you may cover tightly and refrigerate for up to 3 hours.)
4. Line 6 individual plates with spinach leaves. With a serrated knife, carefully cut each tortilla diagonally into 4 equal slices (wipe knife clean between cuts, if desired); arrange on spinach-lined plates. Garnish with thyme sprigs, if desired.
Serving size: Complete recipe
Calories 831 Calories from Fat 144
% Daily Value*
Total Fat 20 g30%
Saturated Fat 4.8 g23.8%
Trans Fat 0.2 g
Cholesterol 15.8 mg5.3%
Sodium 1819.7 mg75.8%
Total Carbohydrates 142 g47.3%
Dietary Fiber 17.9 g71.6%
Sugars 1.5 g
Protein 21 g41.5%
Vitamin A 5.7% Vitamin C 0.9%
Calcium 26.1% Iron 29.7%
*Based on a 2000 Calorie diet