Ingredients
- 1 (8-ounce) bag baked tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 4 ounces goat cheese, crumbled
- 2 ounces low-fat Cheddar, shredded
- 1/4 cup sliced scallions
- Guacamole Salsa:
- 1 cup frozen corn kernels, defrosted
- 1 chipotle chile in adobo sauce
- 1 small red onion, chopped
- 2 cloves garlic clove, peeled and finely chopped to some paste
- 1 lime, juiced
- Pepper and salt
- 2 large vine-ripe tomato plants, cored and chopped into large chunks
- 1 avocado, peeled, pitted, and diced
- 1/4 cup chopped fresh cilantro leaves
- Nachos:
Directions
Nachos:
Preheat oven to 350 levels F.
With an oven-safe platter, spread 1 / 2 of the tortilla chips. Top with 1 / 2 of the black beans and 1 / 2 of the goat cheese. Top using the remaining tortilla chips, black beans. goat cheese. and also the Cheddar. Bake for 25 minutes, or until warmed through and also the cheese has melted. Remove from heat and top using the scallions and serve using the Guacamole Salsa.
Guacamole Salsa:
Inside a mixing bowl, combine the corn kernels, chipotle pepper, onion, garlic clove, lime juice, salt, and pepper. Stir until combined after which fold within the chopped tomato plants. avocado, and cilantro. Serve immediately.
Recipe thanks to Juan-Carlos Cruz