Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat.
Arrange tortilla wedges in a single layer on a large foil--lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas.
Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.
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