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Cowboy Caviar

Source of Recipe

*


Recipe Introduction

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