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Recipe Name: Nachos With Black Bean Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

2 Teaspoon(s) Olive oil
1/4 Cup(s) Chopped onion
1 Tablespoon(s) Chili powder
1 Tablespoon(s) Ground cumin
15 Ounce(s) Black beans, 1 can drained
14 1/2 Ounce(s) No-salt-added stewed
tomatoes 1
1 Tablespoon(s) All-Purpose Flour
1/2 Cup(s) Skim milk
4 Ounce(s) Shredded reduced-fat sharp
cheddar cheese 1 cup
4 Ounce(s) Fat-free baked tortilla
chips 4 cups
2 Tablespoon(s) Sliced pickled jalapeño
Chopped fresh cilantro
Heat 2 teaspoons oil in a large skillet over medium heat. Add
choppedonion, and sauté 2 minutes. Add chili powder and cumin, and
cook 1minute, stirring constantly. Add black beans and tomatoes, and
cook 15minutes or until thickened, stirring occasionally. Set aside,
and keepwarm.Place flour in a small saucepan. Gradually add milk,
stirring with awhisk until blended. Bring to a boil over medium heat;
reduce heat, andsimmer 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 overchips. Pour cheese
mixture over bean mixture; top with sliced jalapeñopeppers. Recipe by:
Cooking Light, May 1994, page 98Posted to recipelu-digest by
"Christopher E. Eaves" <>on Feb 25, 1998

Nutrition (calculated from recipe ingredients)
Calories: 272
Calories From Fat: 90
Total Fat: 10.6g
Cholesterol: 8.2mg
Sodium: 399.2mg
Potassium: 440.8mg
Carbohydrates: 38g
Fiber: 7.7g
Sugar: 3g
Protein: 9.9g

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