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Nachos With Black Bean Chili - Cooking Light

appetizers, chili, beans

2 teaspoon olive oil
1/4 cup chopped onion
1 tablespoon chili powder
1 tablespoon ground cumin
1 can (15-oz) black beans, drained
1 can (14-1/2-oz) no-salt-added -stewed t; omatoes, undrained
1 tablespoon 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 tablespoon sliced pickled jalapenos
1 chopped fresh cilantro

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

Yield: 8 servings

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