Creamy Black Bean Nachos

1 tsp. oil, preferably olive
1 small onion, diced
1 small clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp cayenne pepper
1 can (19 oz.) black beans, drained, 3 tbs of the bean liquid reserved
1 tbsp. Dry sherry
1/3 cup diced roasted red peppers from a jar
2 scallions chopped
2 tbsp minced fresh parsley
24 baked tortilla chips
1/2 cup prepared salsa from a jar
Lite or no fat sour cream and fresh cilantro leaves are optional

In medium nonstick skillet heat oil over medium-high heat. Add onion garlic, cumin, coriander, oregano, salt, and cayenne pepper. Cook, stirring frequently, until onion is very soft, about 8 minutes.

Add beans with reserved liquid and sherry. Cook, mashing beans with spoon, until most of liquid is absorbed and beans are heated through, 4-5 minutes.

Add red peppers and scallions. Cook until scallions are just softened, about 2 minutes.

Remove from heat; stir in parsley.

Spread 1 tbsp bean mixture onto each tortilla chip/ Top with 1 tsp salsa and, if desired a small dollop of sour cream and cilantro. Arrange on serving platter.

Makes 24 nachos
From: Charo, Ohio