Nachos with black bean chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Ground cumin |
| 15 | ounces | Black beans; (1 can) drained |
| 14½ | ounce | No-salt-added stewed tomatoes; (1 can)undrained |
| 1 | tablespoon | All-purpose flour |
| ½ | cup | Skim milk |
| 4 | ounces | Shredded reduced-fat sharp cheddar cheese; (1 cup) |
| 4 | ounces | Fat-free baked tortilla chips; (4 cups) |
| 2 | tablespoons | Sliced pickled jalapeño peppers |
| Chopped fresh cilantro; (optional) | ||
Directions
Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped onion, and sauté 2 minutes. Add chili powder and cumin, and cook 1 minute, stirring constantly. Add black beans and tomatoes, and cook 15 minutes or until thickened, stirring occasionally. Set aside, and keep warm.
Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; reduce heat, and simmer 2 minutes or until thickened. Remove from heat; add cheese, stirring until cheese melts. Yield: 8 servings.
Serving Ideas : Sprinkle with chopped cilantro, if desired.
NOTES : Place chips on a large serving platter. Spoon bean mixture over chips. Pour cheese mixture over bean mixture; top with sliced jalapeño peppers.
Recipe by: Cooking Light, May 1994, page 98 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998