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 Pepper (sweet and/or hot)
1 teaspoon ground cumin
1 clove of garlic, chopped
1 pint pinto beans, undrained
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.