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Pinto Bean Nachos

Ingredients:

* 12 (6-inch) corn tortillas, quartered
* Cooking spray
* 1 tablespoon canola oil
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 2 garlic cloves, minced
* 2 (15-ounce) cans pinto beans, undrained
* 1 cup (4 ounces) crumbled queso fresco
* 1 cup bottled salsa
* 1 cup diced peeled avocado
* 6 tablespoons chopped fresh cilantro

Directions:

Preheat oven to 425°.

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Makes 6 Servings

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