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Photo of Chipotle Bean Nachos by WW

Chipotle Bean Nachos

2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
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

Canola oil

1 tsp(s)

Shallots

1 medium, or 1 small onion, finely chopped

Garlic

1 clove(s), large, minced

Canned kidney beans

15 oz, rinsed and drained

Table salt

⅛ tsp(s)

Chili powder

⅛ tsp(s), chipotle variety, or more to taste

Baked low fat tortilla chips

20 piece(s)

Low-fat shredded cheddar cheese

7 tbsp(s), sharp variety

Fat free salsa

⅓ cup(s)

Cilantro

3 tbsp(s), fresh, minced, plus extra leaves for garnish

Instructions

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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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