Low-Cal Black Bean and Shrimp Nachos

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
• 34 cup baby shrimp
• 34 cup salsa
• 12 cup reduced-fat monterey jack cheese
• 14 cup fat free sour cream or 14 cup light sour cream
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans
• undrained
• 1 teaspoon chili powder
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon ground cumin
• 2 drops liquid hot pepper
• 34 cup minced onion
• 2 garlic cloves
• minced
• 1 (4 ounce) canchopped green chilies
• drained

Instructions

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.
13. of the liquid) Combine beans, reserved bean juice, chili powder, salt, pepper, cumin, liquid pepper and place in a blender.
14. Puree until smooth.
15. Mix in green chilies and onion and garlic mixture and mix well.
16. May serve hot or cold.