Nachos With Black Bean Chili - Cooking Light Recipe

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Mexican Chili Recipes

Ingredients:

2 tsp olive oil
1/4 cup chopped onion
1 tbsp chili powder
1 tbsp ground cumin
1 can (15-oz) black beans, drained
1 can (14-1/2-oz) no-salt-added -stewed t, omatoes, undrain
1 tbsp all-purpose flour
1/2 cup skim milk
1 cup shredded reduced-fat sharp -cheddar, cheese
4 oz fat-free baked tortilla -chips (abo, ut 4 c)
2 tbsp sliced pickled jalapenos
1 chopped fresh cilantro

Instructions:

Directions: Heat 2 t 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.

Nutritional Info: 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

Reprinted from Cooking Light website: http://www.CookingLight.com

Servings: 8

 

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener

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