Weight Watchers Recipes - Nachos Appetizers

**Beans**
2 teaspoons olive oil
1/2 cup yellow onion -- chopped
3 cloves garlic -- minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 ounces canned pinto beans -- drained
1/2 cup tomato juice
**Nachos**
2 teaspoons olive oil
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
4 corn tortilla -- 6 Inch
3 ounces monterey jack cheese -- shredded
1 1/2 cups tomato -- wedges
1/2 cup red onion -- chopped
1/4 cup jalapeno chili peppers -- sliced
10 small black pitted olives
1 cup salsa -- or pecante sauce

To prepare the beans, in a heavy medium saucepan over medium heat, warm the oil
until hot but not smoking.
Add the yellow onion and garlic, and sauté for 5 minutes. Stir in the chili powder
and cumin, and cook for 1 minute.
Remove the saucepan from the heat. Add the beans alternately with the tomato juice,
mashing the beans with a potato masher or sturdy wire whisk until the mixture is
fairly thick and smooth.
Cook over low heat just until heated through, about 2 minutes. Cover to keep warm.
Preheat the broiler.
To prepare the nachos, in a small cup, blend the olive oil, chili powder, and cumin.
With a pastry brush, evenly brush one side of each tortilla with the oil mixture.
Stack the tortillas and cut evenly into quarters. Place the quarters on a baking
sheet and broil, turning once, until the tortilla chips are crisp and brown,
4 - 6 minutes. Preheat the oven to 375º.
Spread half of the reserved bean mixture in the bottom of a medium baking dish.
Press half the tortilla chips into the beans and sprinkle with half of the cheese.
Repeat, using the remaining bean mixture, tortilla chips and cheese.
Bake until the cheese is melted and bubbly, 3 - 5 minutes. Top with the tomato, red
onion, jalapeno peppers, and olives.
Serve immediately with the salsa (or picante sauce) on the side.