Chipotle Bean Nachos
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Nachos are always a hit. Turn the bean mixture into a super dip by thinning it out with chicken broth and sprinkling low-fat cheddar cheese on top.
Ingredients
Canola oil
1 tsp(s)
Shallots
1 medium, or 1 small onion, finely chopped
Garlic
1 clove(s), large, minced
Canned kidney beans
15 oz, rinsed and drained
Table salt
⅛ tsp(s)
Chili powder
⅛ tsp(s), chipotle variety, or more to taste
Baked low fat tortilla chips
20 piece(s)
Low-fat shredded cheddar cheese
7 tbsp(s), sharp variety
Fat free salsa
⅓ cup(s)
Cilantro
3 tbsp(s), fresh, minced, plus extra leaves for garnish
Instructions
1
Preheat oven to 400ºF.
2
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.
3
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.
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