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.
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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