Recipe - Nachos With Black Bean Chili

2 teaspoon Olive oil
One fourth cup Chopped onion
1 tablespoon Chili powder
1 tablespoon Ground cumin
15 ounce Black beans; (1 can) drained
14 One half ounce Nosaltadded stewed
tomatoes; (1 can)undrained
1 tablespoon Allpurpose flour
One half cup Skim milk
4 ounce Shredded reducedfat sharp
cheddar cheese; (1 cup)
4 ounce Fatfree baked tortilla
chips; (4 cups)
2 tablespoon Sliced pickled jalapeño
peppers
Chopped fresh cilantro;
(optional)

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 cut or sliced up jalapeño
peppers.
Recipe by: Cooking Light, May 1994, page 98

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998