1. Tortilla Chips: 2. Preheat oven to 425 degrees F. 3. Arrange the tortilla wedges in a single layer on a large baking sheet. 4. Lightly coat the wedges with cooking spray. 5. Bake for 5-8 minutes (depending on your oven), or until crisp. 6. Repeat the procedure with the remaining tortilla wedges. 7. Nachos: 8. Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly. 9. Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes. 10. Partially mash the bean mixture with a potato masher until slightly thick. 11. Place 8 tortilla 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. ---------------------------------------------------------------------------
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Ingredients
