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Chipotle Bean Nachos
Ingredients
- 1 spray cooking spray
- 1tsp canola oil
- 1 medium shallot
- 1 garlic clove, minced
- 15oz canned kidney beans, rinsed and drained
- 1/8tsp table salt
- 1/8tsp chipotle chili powder, or more to taste
- 20 baked low fat tortilla chips
- 1/2 cup low fat shredded sharp cheddar cheese
- 1/3 cup fat free salsa
- 3 Tbsp minced fresh cilantro, plus extra for garnish
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Directions
- Preheat oven to 400
- Coat a large nonstick skillet with cooking spray.
- Heat oil over medium heat; then add shallot and garlic.
- Cook, stirring frequently, until shallot is 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.
- Place tortilla chops on a timed 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 5 topped chips per serving.
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