Title: Nachos with Black Bean Chili
Categories: Appetizers
Yield: 8 Servings

2 ts Olive oil
1/4 c Chopped onion
1 tb Chili powder
1 tb Ground cumin
15 oz Black beans; (1 can) drained
14 1/2 oz No-salt-added stewed
-tomatoes; (1 can)undrained
1 tb All-purpose flour
1/2 c Skim milk
4 oz Shredded reduced-fat sharp
-cheddar cheese; (1 cup)
4 oz Fat-free baked tortilla
-chips; (4 cups)
2 tb Sliced pickled jalapeño
-peppers
Chopped fresh cilantro;
-(optional)

Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped
onion, and sauté 2 minutes. Add chili powder and cumin, and cook 1 minute,
stirring constantly. Add black beans and tomatoes, and cook 15 minutes or
until thickened, stirring occasionally. Set aside, and keep warm.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk
until blended. Bring to a boil over medium heat; reduce heat, and simmer 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 over
chips. Pour cheese mixture over bean mixture; top with sliced jalapeño
peppers.
Recipe by: Cooking Light, May 1994, page 98

Posted to recipelu-digest by "Christopher E. Eaves" on
Feb 25, 1998