Chipotle bean nachos
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Nachos are always a hit and this vegetarian version will be a sure-fire crowd-pleaser too! They get a smoky kick from the chipotle-seasoned beans giving every bite some delicious spice. If you’d like even more heat, garnish with thinly sliced fresh jalapeños. Here, we’ve used canned kidney beans but either black beans or pinto beans would make good substitute. Keep things fun and simple and serve them on the baking sheet. To keep clean-up easy, line the pan with parchment paper or aluminum foil. For variation, 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
4 spray(s)
Canola oil
1 tsp
Shallot
1 medium
Garlic
1 clove(s)
Canned kidney beans
15 oz
Table salt
⅛ tsp
Chili powder
⅛ tsp
Baked low fat tortilla chips
20 chip(s)
Shredded reduced fat Mexican-style cheese blend
½ cup(s)
Salsa
⅓ cup(s)
Cilantro
3 Tbsp
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 chili 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.
4
Yields five topped chips per serving.
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