8 6-inch corn tortillas
3 t olive oil
salt and pepper
1 onion finely chopped
2 cloves garlic, finely chopped
1 1/4 lb bunch of broccoli, cut into small florets stems peeled and thinly sliced
15 oz cannellini beans, rinsed
12 oz reduced fat cheddar
1 c store bought salsa verde
1/4 c plain low-fat Greek style yogurt.
Brush tortillas with 2 T olive oil and stack and cut into quarters. Bake until crisp at 375 degrees
In a large skillet, heat the remaining 1 T olive oil over med-high heat. Add onion and garlic and cook until lightly browned, about 4 min. Add broccoli and 1/3 c water, cook, stir until tender. Stir in beans and cook until heater through. 1 to 2 min; season with salt and pepper.
Sprinkle 1 c cheese over each tray of chips, spoon the broccoli mixture on top, sprinkle with cheese. Serve with salsa and yogurt.