I'm thinking of serving these crunchy and delicious nachos tonight.
HERE'S WHAT I HAVE ON HAND
- 1 (15oz) black beans
- 1 medium onion
- 1 small red bell pepper
- 1/2 block of Wisconsin sharp cheddar, shredded
- 1/2 block of Wisconsin Monterey Jack, shredded
- 1 jar Joe T. Garcia's spicy salsa
- 1 jar jalapeños
- 8 oz. sour cream
- 1 bag Tostidos Restaurant Style chips
I'm going to cut up the onion and bell pepper the same size slices and cook them over medium high heat in 1 to 2 tablespoons oil, until they're soften. (If I had leftover roasted chicken breasts, I would add shredded chicken, a teaspoon of cumin & chili powder.) Set aside. Preheat the oven to 350F degrees.
Puree the black beans in a one cup food processor until mostly blended but still shows a few beans. Spread the bean mixture on each chip and top with shredded cheese. For the grown ups, I'm adding the cooked onion & bell pepper slices. Place the loaded chips on cookie sheet covered with aluminum foil and bake for 7-10 minutes. Remove from oven, top with sour cream and salsa.
Yep, that sounds pretty good to me. What are you making for dinner?
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