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1 spray cooking spray 1 tsp canola oil 1 medium shallot, or 1 small onion, finely chopped 1 clove garlic, 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 salsa 3 Tbsp cilantro, fresh, minced, plus extra leaves for garnish
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.