Directions: Heat 2 t oil in a large skillet over medium heat. Add chopped onion, and saute 2 minutes. Add chili powder and cumin, and cook 1 minute, stirring constantly. Add black beans and tomatoes, and cook 15 minutes or until thickened, stirring occasionally. Set aside, and keep warm.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; reduce heat, and simmer 2 minutes or until thickened. Remove from heat; add cheese, stirring until cheese melts.

Place chips on a large serving platter. Spoon bean mixture over chips. Pour cheese mixture over bean mixture; top with sliced jalapeno peppers. Sprinkle with chopped cilantro, if desired.

1.8g, mono 1.9g, poly 0.6g); Carb 24.7g; Fiber 1.8g; Chol 10mg; Iron 1.8mg; Sodium 243mg; Calc 179mg

Reprinted from Cooking Light website: http://www.CookingLight. Com