Mexican Style Corn Nachos Recipe
Ingredients
| Salsa | 1 1/2 Cup (16 tbs) | |
| Lean Refried Black Beans | ||
| Corn kernels | 4 Cup (16 tbs), frozen | |
Directions
1. Prepare Lime Salsa and refrigerate.
2. Prepare Lean Refried Black Beans. Spoon beans onto a large, ovenproof rimmed platter; spread out evenly to make an oval. Top beans evenly with corn, then sprinkle with cheese. Bake in a 400°F (205°C) oven until hot in center (about 10 minutes).
3. Remove bean mixture from oven. Tuck some of the tortilla chips around edge of platter; serve remaining chips alongside. Garnish with cilantro 3. To assemble roll-ups, divide spinach mixture equally among tortillas. With a spatula, spread spinach mixture to cover tortillas evenly. Then top tortillas equally with bean filling; carefully spread to cover spinach mixture. Sprinkle with onion mixture. Roll up each tortilla tightly to enclose filling. (At this point, you may cover tightly and refrigerate for up to 3 hours.)
4. Line 6 individual plates with spinach leaves. With a serrated knife, carefully cut each tortilla diagonally into 4 equal slices (wipe knife clean between cuts, if desired); arrange on spinach-lined plates. Garnish with thyme sprigs, if desired.
2. Prepare Lean Refried Black Beans. Spoon beans onto a large, ovenproof rimmed platter; spread out evenly to make an oval. Top beans evenly with corn, then sprinkle with cheese. Bake in a 400°F (205°C) oven until hot in center (about 10 minutes).
3. Remove bean mixture from oven. Tuck some of the tortilla chips around edge of platter; serve remaining chips alongside. Garnish with cilantro 3. To assemble roll-ups, divide spinach mixture equally among tortillas. With a spatula, spread spinach mixture to cover tortillas evenly. Then top tortillas equally with bean filling; carefully spread to cover spinach mixture. Sprinkle with onion mixture. Roll up each tortilla tightly to enclose filling. (At this point, you may cover tightly and refrigerate for up to 3 hours.)
4. Line 6 individual plates with spinach leaves. With a serrated knife, carefully cut each tortilla diagonally into 4 equal slices (wipe knife clean between cuts, if desired); arrange on spinach-lined plates. Garnish with thyme sprigs, if desired.
Chef
