Nachos With Black Bean Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers | 8 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1/4 | c | Chopped onion |
| 1 | T | Chili powder |
| 1 | T | Ground cumin |
| 15 | oz | Black beans, 1 can drained |
| 14 1/2 | oz | No-salt-added stewed |
| tomatoes 1 | ||
| canundrained | ||
| 1 | T | All-purpose flour |
| 1/2 | c | Skim milk |
| 4 | oz | Shredded reduced-fat sharp |
| cheddar cheese 1 cup | ||
| 4 | oz | Fat-free baked tortilla |
| chips 4 cups | ||
| 2 | T | Sliced pickled jalapeño |
| peppers | ||
| Chopped fresh cilantro | ||
| optional |
INSTRUCTIONS
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@airmail.net> on Feb 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 90
Total Fat: 10.6g
Cholesterol: 8.2mg
Sodium: 399.4mg
Potassium: 447.3mg
Carbohydrates: 38.3g
Fiber: 7.8g
Sugar: 3.3g
Protein: 9.9g