Black And Nachos

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 0.5 (15 ounce) can black beans, drained
• 0.5 (15 ounce) can cannellini beans, drained or 0.5 (15 ounce) can other beans
• 1/4 cup finely diced onion
• 1 small jalapeno pepper, minced
• 2 tablespoons finely chopped fresh cilantro
• 1 lime, juice of
• 1/4 teaspoon sea salt, to taste
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 2 teaspoons grapeseed oil or 2 teaspoons canola oil
• 6 (6 inch) corn tortillas
• 3/4 cup shredded monterey jack cheese

Recipe

• 1 stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
• 2 preheat oven to 400°.
• 3 whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
• 4 run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
• 5 cut the tortillas into 4 wedges each.
• 6 place the tortilla wedges in a single layer on a large baking sheet.
• 7 bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
• 8 top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
• 9 remove from the oven and let stand for 5 minutes to crisp further.
• 10 place the tortilla chips on a large platter.
• 11 stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.