1 (15-oz) canunsalted black beans, rinsed, drained, and divided
1/2 cup + 2 tbspwater, divided
8 oz90% lean ground sirloin
0.5 tspchili powder
4green onions, thinly sliced
8(6-inch) corn tortillas, cut into wedges
as neededcooking spray
2/3 cupfat-free evaporated milk, divided
1 1/2 oz (about 1/2 cup)preshredded reduced-fat cheddar cheese
2 tspcornstarch
0.5 cupcoarsely chopped tomato
1/3 cuplight sour cream
0.25 cupcoarsely chopped fresh cilantro
0.5 tspkosher salt
Method
1Preheat broiler to high. Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth.
2Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat.
3Arrange tortilla wedges in a single layer on a large, foil-lined baking sheet coated with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas.
4Combine 1/3 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2–3 minutes or until smooth.
5Drizzle cheese sauce over nachos. Top with tomato, sour cream, cilantro, and salt.
Notes
Game plan: While the broiler preheats, cook the beef mixture. While the tortillas broil, make the cheese sauce. Goes well with a zucchini, carrot, and radish salad.