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 Jalapeños

1T light butter
1T flour
1/2 cup low-fat or nonfat milk
1 tsp onion flakes
1 tsp juice from jalapeño
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
jalapeño slices
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 jalapeño 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, jalapeño slices and salsa. Crumble the queso Anejo on top. Serve immediately.

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