Recipe: No-Guilt Nachos

No-Guilt Nachos
Source: Ladies' Home Journal

1 cup seeded and diced plum tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon minced red onion
1 tablespoon fresh lime juice
1 jalapeno chile, seeded and minced
2 teaspoons vegetable oil
1/3 cup finely chopped onion
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 can (15 oz.) pinto beans, drained and rinsed
1/4 cup warm water
2 teaspoons fresh lemon or lime juice
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese
1/8 to 1/4 teaspoon salt

Make Salsa: Combine all salsa ingredients in a small bowl. Make Lean Refried Beans: Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and red pepper and cook about 30 seconds or until fragrant. Add the beans and cook 1 minute more, mashing beans with a spoon. Stir in warm water and cook until water is absorbed. Remove from heat and stir in lemon juice. Set aside; cover and keep warm. Make Tortilla Chips: Heat oven to 450 degree F. Cut each tortilla into 8 wedges and spread on 2 large cookie sheets. Bake 5 to 7 minutes or until crisp. Reduce oven temperature to 350 degrees F. Spread Tortilla Chips on ovenproof plate or pie plate. Spoon Lean Refried Beans evenly over top and sprinkle with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with Salsa. Makes 4 servings.