Ingredients
16
baked (no oil) tortilla chips (about 1 ounce)
1
1/2 ounces reduced-fat Monterey Jack cheese, shredded
1/3
cup drained rinsed black beans
1/3
cup drained Mexican-style canned corn kernels
1/3
cup chopped fresh cilantro
1
large plum tomato, seeded, chopped
1
generous tbsp canned mild green chilies
3
tbsp purchased chunky mild salsa
Directions
1.
Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.
Columbus Restaurants
