FKN-Systems

Title: NACHOS WITH BLACK BEAN CHILI - COOKING LIGHT
Categories: Appetizers
Yield: 8 Servings

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
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