Chipotle Bean Nachos

3
Total Time
25 min
Prep
15 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

cooking spray

1 spray(s)

WW Reduced fat shredded Mexican style blend cheese

7 Tbsp

canola oil

1 tsp

uncooked shallot(s)

1 medium, or 1 small onion, finely chopped

garlic clove(s)

1 medium clove(s), minced

canned kidney beans

15 oz, rinsed and drained

table salt

tsp

chili powder

tsp, chipotle variety, or more to taste

baked low fat tortilla chips

20 item(s)

fat free salsa

cup(s)

cilantro

3 Tbsp, 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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