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Chipotle Bean Nachos

Chipotle Bean Nachos


  • 1 teaspoon canola oil
  • 1 medium shallot or onion, finely chopped
  • 1 medium clove garlic clove, minced
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1/8 teaspoon table salt
  • 1/8 teaspoon chipotle chili powder
  • 20 baked low fat tortilla chips
  • 7 tablespoons low fat shredded sharp cheddar cheese
  • 1/3 cup fat free salsa
  • 3 tablespoons fresh cilantro minced, plus extra leaves for garnish


  1. Preheat oven to 400 degrees.
  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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 180 kcal cal., 3 g fat (0.7 g sat. fat), 28 g carb., 7 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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