WW Skinny Cheese and Black Bean Nachos

 
 6 smart points pg 189                                                          
    36 baked low-fat tortilla chips
    1 cup shredded fat-free Monterey Jack Cheese (I used reduced fat pepper jack instead)
    1 can (14 to 15 ounces) black beans, drained and rinsed
    2 plum tomatoes, chopped (I used grape tomatoes and quartered them)
    2 scallions, thinly sliced
    1 jalapeno pepper, seeded and diced (I omitted this)
    3 tablespoons chopped fresh cilantro
    Lime wedges

    Preheat oven to 400 F degrees. Line a large baking sheet with foil and spray it with nonstick cooking spray.
    Arrange the tortilla chips in a single layer close together on the prepared baking sheet.
    Sprinkle evenly with the cheese.
    Top with the beans, tomatoes, scallions and jalapeno.
    Baked until heated through and the cheese is melted, 15 to 20 minutes.
    Remove from the oven and sprinkle with cilantro. Serve with lime wedges.