Shanna's
Black Bean Chili Nachos
2 tsp olive oil
1/4 cup chopped onion
1 tbsp chili powder
1 tbsp ground cumin
1 can (15-oz) black beans, drained
1 can (14-1/2-oz) no-salt-added -stewed tomatoes, undrained
1 tbsp all-purpose flour
1/2 cup skim milk
1 cup shredded reduced-fat sharp -cheddar, cheese
4 oz fat-free baked tortilla -chips (about 4 c)
2 tbsp sliced pickled jalapenos
1 chopped fresh cilantro
Directions: Heat 2 t oil in a large skillet over medium heat. Add
chopped onion, and saute 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.
Place chips on a large serving platter. Spoon bean mixture over
chips. Pour cheese mixture over bean mixture; top with sliced
jalapeno peppers. Sprinkle with chopped cilantro, if desired.
I am finding that vulnerability gives me great strength, because
you're not hiding anymore. It's really about being a pioneer for myself, going
into the places where I am not being taught. I have to teach myself.