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    Cowboy Caviar - 2


    Source of Recipe


    servings 16 points 2 (1/4 cup Caviar and 4 tortilla chips)

    List of Ingredients




    Nonstick cooking spray
    2 teaspoons olive oil
    1 small eggplant (about 3/4 pound), peeled and chopped
    1 cup chopped onion
    1 jalapeño pepper,* seeded and finely chopped (optional)
    1 can (15 ounces) salsa-style chunky tomatoes, undrained
    1 can (15 ounces) black-eyed peas, rinsed and drained
    1 teaspoon ground cumin
    1/2 cup minced fresh cilantro
    Baked fat-free tortilla chips

    Recipe



    *Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

    1. Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.

    2. Stir in tomatoes with juices, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.

    3. Serve with tortilla chips.

    Nutrients per Serving
    (1/4 cup Caviar with 4 tortilla chips)
    Calories 107
    Calories from Fat 26 %
    Total Fat 3 g
    Saturated Fat 1 g
    Carbohydrate 17 g
    Fiber 1 g
    Protein 3 g
    Sodium 272 mg

 

 

 

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