Cinco de Mayo Nachos
Ingredients:
1 cup onions, finely diced
2 cloves fresh garlic, minced
1 Tbsp. fresh or canned jalepeno peppers, chopped
1 whole green bell pepper, diced
1 lb. can of red kidney beans, black beans or pinto beans, drained and rinsed
1 10 ounce bag baked corn tortilla chips
1 fresh tomato, diced
3 ounces shredded lowf-at mozzarella
Optional toppings:
more onions, nonfat sour cream, salsa, chopped
olives
Preheat oven to 350 degrees F.
1. The adult heats a non-stick pan (or use 1 tsp.
oil in a regular pan) to saute onions on medium high until clear. Add garlic
and saute for one minute. Add beans, pepper, and jalepenos to pan, cook and
stir for about 10 minutes.
2. The adult takes the pan off the stove, transfers the contents to
a bowl. The kids mash bean mixture until smooth, only adding water if necessary
to make puree smooth.
3. The kids place chips on a baking sheet. With adult supervision,
kids can spread beans, onions and pepper mixture evenly on top of tortilla
chips. Kids can then sprinkle cheese and diced tomatoes. Bake until cheese
melts, about 10 minutes.
4. Kids can help put vegetables, more chopped onions and toppings around
the serving dish. Each guest, child or adult tops his or her own nacho.
Source: Food Family and Fun, 2001
Nutritional analysis per serving:
430 calories
18 g. protein
78 mg. carbohydrate
5 g. fat
286 mg. calcium
11 g. fiber
Make
A Shake Activity- Whip up your own virtual milk
shake and print out your recipe to try at home. Great
fun for children and adults who like experimenting "in
the kitchen!"
