Adapted from Two Peas & Their Pod
Mexican food is one of my favorites. Especially in the summer when all the produce is fresh and the most delicious. These nachos were so good – no to mention beautiful!
oven baked corn tortilla chips (recipe)
2 cups shredded 2% Monterey Jack cheese
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, diced
1/4 cup chopped cilantro
1 jalapeno, sliced
1/4 cup sliced purple onions
1 cup roasted corn
1. Preheat oven to 350 degrees.
2. To assemble the nachos: Place a single layer of tortilla chips on a baking sheet. Sprinkle Monterey Jack cheese on top of the chips. Sprinkle black beans over the cheese. Add another layer of chips and top with more cheese and black beans.
3. Cook for about 5-7 minutes or until cheese is melted. Remove and top the nachos with the tomatoes, cilantro, jalapeno slices, avocado, corn and purple onions.
4. Top nachos with remaining veggies. Serves 2.
These were absolutely fantastic! They’d also be a great appetizer or finger food to share! Enjoy!