Nachos With Black Bean Chili - Cooking Light Recipe

Nachos With Black Bean Chili - Cooking Light Recipe

Yield: 8 Servings
Recipe by luhu.jp

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 tomatoes, undrained
1 tbsp: All-purpose flour,
1/2 cup: Skim milk,
1 cup: Shredded reduced-fat sharp -cheddar cheese,
4 ounce: Fat-free baked tortilla -chips, about 4 c
2 tbsp: Sliced pickled jalapenos,
Chopped fresh cilantro,

Directions:

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


Source from luhu.jp