Friday, July 22, 2011

Chipotle Bean Nachos

Weight Watchers Recipe 
PointsPlus Value:    4
Servings:  4
Preparation Time:  10 min
Cooking Time:  3 min
Level of 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

1 spray(s) cooking spray   
1 tsp canola oil   
  1 medium shallot(s), or 1 small onion, finely chopped   
1 clove(s) (medium) garlic clove(s), minced   
  15 oz canned kidney beans, rinsed and drained   
1/8 tsp table salt   
1/8 tsp chili powder, chipotle variety, or more to taste   
20 item(s) baked low-fat tortilla chips   
7 Tbsp low-fat shredded cheddar cheese, sharp variety   
  1/3 cup(s) salsa   
3 Tbsp cilantro, fresh, minced, plus extra leaves for garnish   

Instructions

  • 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.

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