1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)
Preheat oven to 375°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.
Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated.
Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese.
Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.
Yield: 9 servings (serving size: 3 loaded chips)
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Amount Per Serving:
% Daily Value*
Total Fat13.64 g
Saturated Fat 5.11 g
Trans Fat 0.3 g
Total Carbohydrate16.59 g
Dietary Fiber 3.99 g
Sugars 2.09 g
Vitamin A 6.56 %
Vitamin C 22.02 %
Calcium 15.17 %
Iron 10.81 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.