Chipotle bean nachos
1 medium, or 1 small onion, finely chopped
1 clove(s), medium, minced
canned kidney beans
15 oz, rinsed and drained
⅛ tsp, chipotle variety, or more to taste
baked low fat tortilla chips
low-fat shredded cheddar cheese
7 Tbsp, sharp variety
fat free salsa
3 Tbsp, fresh, minced, plus extra leaves for garnish
- Preheat oven to 400ºF.
- Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.
- Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.