Nachos with black bean chili - cooking light

Yield: 8 Servings

Ingredients:

2 ts Olive oil
1/4 c Chopped onion
1 tb Chili powder
1 tb Ground cumin
1 cn (15-oz) black beans drained
1 cn (14-1/2-oz) no-salt-added --stewed tomatoes undrained
1 tb All-purpose flour
1/2 c Skim milk
1 c Shredded reduced-fat sharp --cheddar cheese
4 oz Fat-free baked tortilla --chips (about 4 c)
2 tb Sliced pickled jalapenos

Instructions:

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