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Layered Nacho Salad

Diet.Chef's picture
  8 inch corn tortillas 6
  Vegetable cooking spray 1
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned red kidney beans 32 Ounce, drained (2 Cans, 16 Ounces Each)
  Pickled jalapeno peppers 2 , seeded and chopped
  Water 1⁄4 Cup (4 tbs)
  Ripe avocado 1 Small, peeled and cut into chunks
  Seeded chopped tomato 1⁄2 Cup (8 tbs)
  Chopped onion 2 Tablespoon
  Lime juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Finely shredded romaine lettuce 3 Cup (48 tbs)
  Shredded low fat cheddar cheese 1 Ounce (1/4 Cup)
  Radishes 3 , thinly sliced
  Southwestern vinaigrette 4 Tablespoon

Place tortillas on a baking sheet coated with cooking spray.
Bake at 350° for 6 minutes; turn tortillas over, and bake an additional 6 minutes or until crisp.
Cool completely.
Coat a medium saucepan with cooking spray; place over medium-high heat until hot.
Add 1/3 cup chopped onion; saute until tender.
Stir in kidney beans, jalapeno pepper, and water.
Reduce heat; cook, uncovered, 15 minutes or until mixture becomes a thick paste, stirring occasionally and mashing beans with a wooden spoon.
Set aside.
Place avocado in container of an electric blender; top with cover, and process until smooth.
Stir in tomato and next 3 ingredients.
Set aside.
Place 1 tortilla on each individual serving plate; top each with 1/2 cup lettuce.
Spoon bean mixture evenly over lettuce; top evenly with avocado mixture.
Sprinkle 2 teaspoons cheese over each; top with radish.
Serve with Southwestern Vinaigrette.

Recipe Summary

Side Dish

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Layered Nacho Salad Recipe