Black Bean Nachos

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 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.

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