Enjoy tasty nachos made using beans and tortilla chips that are ready in 20 minutes – perfect for Mexican snacks.
can (15 to 16 oz) pinto beans, rinsed, drained
teaspoons reduced-sodium taco seasoning mix (from 1.25-oz package)
cup thick-and-chunky salsa
cups (4 oz) bite-size tortilla chips (about 80 chips)
cup shredded reduced-fat Cheddar cheese (2 oz)
small tomato, chopped (1/2 cup)
cup fat-free sour cream
medium green onions, sliced (1/4 cup)
In 1-quart saucepan, mix beans, taco seasoning mix and salsa. Heat over medium heat 6 to 8 minutes, stirring occasionally, until bubbly.
Place 1 cup of the chips in each of four 1-quart plastic food-storage bags. Squeeze bag to crush chips slightly.
Top chips with bean mixture. Divide remaining ingredients evenly among bags.
If you've been to a football game or other outdoor sport lately, chances are you've seen Taco in a Bag. This recipe is a take-off on that high-fat snack. The beauty of this recipe is that you can take it in the car or on a picnic. It's also loaded with fiber, calcium, iron and great taste.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.