Healthy Bean Nachos

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Self Magazine


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4 oz baked corn tortilla chips (about 60 chips)

1 1/2 cups shredded cheddar and Monterey Jack blend

1 can (16 oz) vegetarian refried beans

8 oz prepared salsa

1 cup chopped red or green bell pepper

1 red tomato, diced

1/3 cup chopped black olives

1/2 cup chopped fresh cilantro

1/4 cup reduced-fat sour cream

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