Layered Nacho Salad
|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|
|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.
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.
Place avocado in container of an electric blender; top with cover, and process until smooth.
Stir in tomato and next 3 ingredients.
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.