Ingredients
1
cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
1/4
cup chopped fresh cilantro
1/4
cup chopped green onions (4 medium)
32
multigrain tortilla chips (about 3 oz)
1 1/4
cups shredded Monterey Jack cheese (6 oz)
3
tablespoons reduced-fat sour cream
Pickled sliced jalapeño chiles, if desired
Fresh salsa, if desired
Preparation
Heat oven to 375°F. In 1-quart saucepan, stir together refried beans, 2 tablespoons of the cilantro and 2 tablespoons of the onions. Cook over low heat 4 minutes, stirring occasionally, until thoroughly heated.
Place chips in single layer in 15x10x1-inch pan. Dollop bean mixture over chips; sprinkle with cheese.
Bake 4 minutes or until cheese is melted.
Dollop sour cream over nachos; sprinkle with remaining 2 tablespoons cilantro and 2 tablespoons onions. Garnish with pickled jalapeños. Serve with salsa.
