Black Bean Nachos

• 2 low-fat flour tortillas
• 1 (15 ounce) can reduced sodium black beans, rinsed and drained
• 1 cup fresh tomato, chopped
• 1 cup frozen corn kernels
• 12 cup sliced green onion
• 2 garlic cloves, chopped
• 2 jalapeno chiles, seeded, chopped
• 12 teaspoon ground cumin
• 12 cup low-fat low-sodium monterey jack cheese, grated
• 14 cup chopped fresh cilantro

1. Preheat the oven to 350.
2. Lightly coat the tortillas with pan spray and bake until crisp, about 10 minutes.
3. Set aside.
4. While tortillas are baking, combine the beans, tomatoes, corn, green onions, garlic, green chiles, and cumin in a saucepan.
5. Bring to a boil, reduce the heat, and simmer 5 minutes.
6. Divide the beans between the tortillas, top with cheese, and bake 5 minutes or until heated through.
7. Scatter the cilantro over the nachos, cut in wedges, and eat.

flour tortillas, black beans, fresh tomato, corn, green onion, garlic, jalapeno chiles, ground cumin, lowfat lowsodium monterey jack cheese, fresh cilantro

Taken from www.food.com/recipe/black-bean-nachos-277647 (may not work)