Wednesday, April 14, 2010

Chipotle Chicken & Bean Nachos

Recipe adapted from Prevention Fiber Up Slim Down Cookbook

cooking spray
1 small onion, chopped
1 tsp minced garlic
1 pound 93/7 ground chicken
1 can fire roasted diced tomatoes
1 can black beans, rinsed and drained
2 chipotle peppers, chopped, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
shredded cheese (as much as desired)
fat free sour cream
tortilla chips

Spray a deep skillet with cooking spray. Add the onion. Cook, stirring frequently, until tender. Add the garlic chicken cook until done. Add the tomatoes, beans, chipotle peppers & adobo sauce, cumin, and chili powder. Simmer until thickened, about ten minutes.

Preheat oven to 450. Arrange the tortilla chips on a baking sheet. Spoon meat/bean mixture over chips. Top with cheese. Bake 5 minutes, or until cheese is melted.

Recipe total without cheese, sour cream, and chips: 21 points
Makes 4 servings: 4.25 points each
1 serving with 1 serving baked chips, 1/4 cup 2% cheese, & 1 tablespoon fat free sour cream = 8.25 points