This recipe makes a white nacho cheese sauce instead of the traditional yellow. Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.
White Cheese Nachos With Black Beans, Salsa and JalapeÃ±os
1T light butter
1/2 cup low-fat or nonfat milk
1 tsp onion flakes
1 tsp juice from jalapeÃ±o
Tortilla chips. I used Tostidos Natural which are giant sized chips.
1/2 cup finely shredded low-fat Mexican cheese, Jack, pepper-jack or Cacique Panela
1/2 cup black beans drained and rinsed
Your favorite salsa
1 oz Queso Anejo or other hard Mexican cheese for garnish
Melt butter in a nonstick skillet over low heat add milk. Slowly wish in flour to thicken. Mix in cheese, onion flakes and jalapeÃ±o juice, stirring constantly for 3 or 4 minutes until the cheese melts into the milk mixture and forms a smooth sauce.
Arrange chips on a large platter. Spoon a bit of sauce on each chip followed by the black beans, jalapeÃ±o slices and salsa. Crumble the queso Anejo on top. Serve immediately.