Nachos with Black Bean Chili

[Guest guest]

* Exported from MasterCook *

 

Nachos With Black Bean Chili

 

Recipe By :Cooking Light, May 1994, page 98

Serving Size : 8 Preparation Time :0:10

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1/4 cup chopped onion

1 tablespoon chili powder

1 tablespoon ground cumin

15 ounces black beans -- (1 can) drained

14 1/2 ounces no-salt-added stewed tomatoes -- (1 can) undrained

1 tablespoon all-purpose flour

1/2 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 jalapeno peppers

Chopped fresh cilantro -- (optional)

 

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. 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 jalapeno peppers.

Nutr. Assoc. : 0 0 0 0 0 1514 0 0 4043 5317 3786 0