Mediterranean Nachos

Mediterranean Nachos

Ingredients

* Four 5-inch whole-wheat pita breads, quartered
* Olive oil-flavored cooking spray
* 2 large romaine lettuce leaves
* 2 Tbsp. extra virgin olive oil, divided
* 1/2 cup finely chopped onion
* 2 garlic cloves, minced
* 1 (15-oz) can pinto beans, rinsed and drained
* 1 Tbsp. dried oregano
* 1/2 tsp. salt
* Ground black pepper
* 1 medium tomato, seeded and finely chopped
* 1 cup finely chopped seedless cucumber
* 1 lemon

Preheat the oven to 350 degrees F.
Separate pita wedges into two pieces. Arrange pita pieces
in one layer on baking sheet, rough side up. Coat pita lightly
with cooking spray. Bake until pieces curl slightly at edges
and are lightly browned, 10 -15 minutes. Set aside; pita chips
will crisp as they cool. Cover with foil and keep for up to 8 hours;
chips are best used the day they are made.

Remove hard rib from the center of lettuce leaves. Stack leaves
and cut them crosswise into thin shreds, making about 3/4 cup.
Set aside.

In medium skillet heat 1 tablespoon of oil over medium-high heat.
Add onion and stir until translucent, 2-3 minutes. Add garlic and
cook until onion is soft, 2 minutes, stirring often. Add beans,
oregano, 1/2 teaspoon salt and pepper to taste; using fork, mash
beans coarsely, leaving some whole; they will look a bit dry. There
will be about 2 cups of warm beans.

For the nachos, arrange crisp pita on large platter. Top each piece
with about 1 tablespoon shredded lettuce, 1 tablespoon of the warm
beans, some tomato and cucumber. Squeeze on a few drops of lemon
juice, drizzle on a few drops of the remaining olive oil, and serve
immediately.
Leftover beans can be warmed in a pan with a bit of vegetable broth, or water.

Makes 32 pieces, 8 servings Per serving: 165 calories, 5 g total
fat (1 g saturated fat), 27g carbohydrate, 6 g protein, 5 g dietary fiber,
250 mg sodium.