Veggie Nachos - Heat1 tbsp olive oil and cook 1 med onion finely chopped and 1 clove garlic, crushed until onion softens. Stir in 14-oz chopped tomatoes, undrained and 15-oz pinto beans,drained & rinsed. Bring to boil; reduce heat, simmer uncovered stirring constantly, until mixture thickens slightly. Place corn chips onto ovenproof plate; spoon on bean mixture, sprinkle with cheese. Bake, uncovered at 400 until cheese is melted. Serve topped with sour cream.