Instructions: Heat 2 teaspoons 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 untilblended. 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.

Yield: 8 servings.

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