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

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