| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
| 15 |
oz |
Black beans; (1 can) drained |
| 14 1/2 |
oz |
No-salt-added stewed tomatoes; (1 can)undrained |
| 1 |
tb |
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 |
tb |
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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