15 oz canned pinto beans

8 oz cooked corn kernels   

2 Tbsp chopped green chilies, from an 8 oz. can   

1 Tbsp chili powder   

1/2 cup(s) shredded fat-free cheddar cheese, sharp   

16 oz baked low-fat tortilla chips   

2 cup(s) romaine lettuce, shredded   

1 medium tomato(es), chopped   

1/4 cup(s) light sour cream   

1/4 cup(s) salsa, mild   

1 oz olive(s), chopped, pitted, ripe   

2 Tbsp cilantro, chopped, fresh (optional)

• Combine the beans, corn, chiles, chili powder, and cumin in a medium nonstick saucepan. Cook over medium heat, stirring frequently, until hot. Stir in the cheese until melted.
  
   
• Arrange the tortilla chips on a large plate. Spoon the bean mixture over the chips, then top with the lettuce, tomato, sour cream, salsa, olives, and cilantro (if using). Serve at once.