2 tsp Olive oil
1/4 cup Chopped onion
1 tbsp Chili powder
1 tbsp Ground cumin
15 oz Black beans, (1 can) drained
14 1/2 oz No-salt-added stewed tomatoes, (1 can)undrained
1 tbsp All-purpose flour
1/2 cup Skim milk
4 oz Shredded reduced-fat sharp cheddar cheese, (1 cup)
4 oz Fat-free baked tortilla chips, (4 cups)
2 tbsp Sliced pickled jalapeño peppers
Chopped fresh cilantro, (optional)
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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 sliced jalapeño peppers. Recipe by: Cooking Light, May 1994, page 98
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998
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