Nachos

Our Favorite Nachos

(This is more of a method than an actual recipe.  Get Creative!)

Serves two as presented as a filling meal.

  • 6 - 6″ Corn Tortillas, cut into quarters
  • Chopped Onion
  • Chopped Pepper (sweet and/or hot)
  • 1 teaspoon ground cumin
  • 1 clove of garlic, chopped
  • 1 pint pinto beans, undrained
  • Cheddar Cheese

Preheat oven to 425 degrees.

Saute chopped onions, garlic, green peppers in a little olive oil until soft.  Add undrained pinto beans and ground cumin, bring to a boil.  Mash the beans to your likely with a potato masher and keep warm until ready.  If it gets too thick, thin it out with a little water.

Lay the quartered tortillas chips onto baking sheet, so they aren’t touching.  Spray lightly with olive oil.  Bake for 8 minutes or until crispy.

Lay out 12 chips onto each plate.  Top the chips with half of the bean mixture, top with cheddar cheese and various toppings.  Optional Toppings: Salsa, chopped olives, sour cream, chopped avocado, chopped cilantro.

Enjoy!