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“Adapted from Cooking Light. My sister made these and I thought they were very tasty. Serving size: 2 nachos; 83 calories, 2.4 g fat, 10.7 g. carbs, 26 mg cholesterol.”
READY IN:
45mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes.
  2. Add in the tomato and avocado; stir to combine; set aside.
  3. Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth.
  4. Spread each chip with 1 teaspoon black bean mixture.
  5. Top each chip with 1 tablespoon shrimp mixture.
  6. Serve immediately.

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