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Wild-Mushroom Nachos

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Ingredients

4 (6-inch) flour tortillas, cut into quarters

cooking spray

2 small portobello mushrooms, sliced (about 1/2 pound)

1/4 cup low-salt chicken broth

1 tablespoon fresh lemon juice

1 tablespoon low-sodium soy sauce

1 teaspoon olive oil

2 tablespoons chopped fresh or 2 teaspoons dried basil

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 cup refried White beans

1/3 cup roasted-tomato Sauce

1/3 cup (about 1 1/2 ounces) crumbled feta cheese

lime rind (optional)

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