No-Bake Tex-Mex Nachos
Per 8-oz. serving
41⁄2 ounces tortilla chips
11⁄2 cups canned chili-style red kidney beans
2 teaspoons vegetable oil
2 tablespoons Greek yogurt
1⁄2 cup grated Cheddar cheese
Lay the tortilla chips on a baking sheet. Add more chips if necessary to cover the baking sheet.
Drain the kidney beans. Mash the beans by hand or purée in a food processor.
Heat the oil in a frying pan on medium. Add the mashed kidney beans and heat through, stirring. Stir in the yogurt.
Carefully spoon the kidney bean mixture onto the tortilla chips. Sprinkle with the grated cheese and serve.