Forwarded by Nikki Warncke
oil (olive, canola, whatever works)
cilantro or crushed coriander
1 med. zucchini, quartered
1/2 red onion
1 (15 oz) pinto beans, rinsed & drained
1 can rotel or fresh salsa
1. (Sometimes I skip this step and just buy chips.) Dip tortilla pieces in lime juice and fry in 1/2 cup oil. Let cool.
2. Add 2 Tbsp. oil to large skillet, when warm cook zucchini, onion, carrot, rotel, and cumin until tender. Stir in pinto beans and sprinkle with sea salt (opt.)
3. Place tortilla chips on baking sheet. Spoon mixture on top and add shredded cheddar cheese. Bake at 350 for 5-7 minutes or until cheese is melted. ENJOY!