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Soothing Apetizer
Nachos
With Black Bean Chili
Yields: 8
Ingredients
2 teaspoons olove oil
1/4 cup chopped onion
1 tablespoon chili powder
1 tablespoon ground cumin
1 (15-ounce) can black beans, drained
1 can (14-1/2-once) no-salt-added stewd tomatoes, undrained
1 tablespoon all-purpose flour
1 cup (4 ounce) shredded reduced-fat sharp cheddar cheese
4 ounces fat-free baked tortilla chips (about 4 cups)
2 tablespoons sliced picked jalapeno peppers
Chopped fresh cilantro (optional)
Instructions
Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped onion,
and saute 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.
Place chips on a large serving platter. Spoon bean mixture over chips. Pour cheese mixture over bean mixture; top with sliced jalapeno peppers. Sprinkle with chopped cilantro, if desired. Yield: 8 servings.
Nutrition Information
CALORIES 179 (26% from fat); PROTEIN 9.9g; FAT 5.1g (sat 1.8g, mono 1.9g,
poly 0.6g); CARB 24.7g; FIBER 1.8g; CHOL 10mg; IRON 1.8mg; SODIUM 243mg;
CALC 179mg.
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