36 unbroken giant tortilla chips
3 giant ripe plum tomatoes, minimize into1/4-inch items
1⁄ 3 cup chopped contemporary cilantro
1/4 teaspoon salt
1 tablespoon vegetable oil
3/4 cup finely chopped pepperoni (3 ounces)
1 medium onion, finely chopped
1 garlic clove, finely chopped
⁄ 2 teaspoon floor cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
4 ounces Monterey Jack cheese, shredded (1 cup)
2 pickled jalapeño chiles, very thinly sliced
1. Preheat oven to 400°F. Prepare as many tortilla chips as will slot in single layer on two ungreased giant cookie sheets. In small bowl, mix tomatoes, cilantro, and salt.
2. In 10-inch skillet, warmth oil over medium warmth. Add sausages, onion, garlic, and cumin; cook dinner, stirring,
till onion is tender, about 5 minutes. Stir in beans and warmth by way of.
3. Place 1 tablespoon bean combination on every tortilla chip. Sprinkle cheese over beans and high every nacho
with 1 slice jalapeño. Bake till cheese begins to soften, about 5 minutes.
4. Spoon about 1 teaspoon tomato combination on every nacho. Switch nachos to platter. Makes 36 nachos.