Low-cal Black Bean And Shrimp Nachos

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• cooking spray
• 4 (8 inch) low-fat flour tortillas, cut into wedges, whatever shape you want
• 1 cup black bean dip (store bought or homemade,recipe included)
• 1 cup shredded fresh spinach
• 3/4 cup baby shrimp
• 3/4 cup salsa
• 1/2 cup reduced-fat monterey jack cheese
• 1/4 cup fat free sour cream or 1/4 cup light sour cream
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, undrained
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 2 drops liquid hot pepper
• 3/4 cup minced onion
• 2 garlic cloves, minced
• 1 (4 ounce) can chopped green chilies, drained

Recipe

• 1 to prepare nachos: preheat oven to 350 degrees.
• 2 spray cooking spray on cookie sheet and place tortilla wedges on baking sheet.
• 3 spray tortilla wedges with cooking spray and bake for 10 minutes.
• 4 turn wedges over, spray again and cook for an additional 3 minutes.
• 5 prepare black bean dip (you may skip this step if you have store bought dip) spread each wedge with 1-2 teaspoons.
• 6 of black bean dip.
• 7 top with spinach, 1 teaspoons.
• 8 shrimp, and 1 teaspoons.
• 9 salsa.
• 10 sprinkle with cheese and add a small dab of sour cream on top.
• 11 to prepare black bean dip: heat olive oil in a sauce pan, sautee garlic and onion until tender and set aside.
• 12 drain beans (i know i said don't drain them, but here you will reserve 2 tbl. of the liquid) combine beans, reserved bean juice, chili powder, salt, pepper, cumin, liquid pepper and place in a blender.
• 13 puree until smooth.
• 14 mix in green chilies and onion and garlic mixture and mix well.
• 15 may serve hot or cold.