Chipotle Bean Nachos from Weight Watchers


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.