Black Bean Nachos
Ingredients
6 oz.
tortilla chips
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
2
medium tomatoes, cored, seeded and finely chopped (about 1 cup)
¼ cup
GOYA® Jalapeño Slices Nachos
1
scallion, thinly sliced (about ¼ cup)
1½ cups
shredded Monterey jack cheese
Chopped fresh cilantro, for garnish
GOYA® Salsa Pico de Gallo-Mild, for garnish
GOYA® Guacamole, thawed, for garnish
About
Serve your best nachos yet at your next fiesta! The key: a thin, even layer of tortilla chips with lots of yummy toppings that are evenly spread over the top, so each chip is loaded with flavor. Here, hearty GOYA® Black Beans, zesty GOYA® Jalapeño Slices Nachos, fresh scallions and juicy tomatoes are covered with a coat of creamy, melted cheese. Serve with Pico de Gallo and guacamole for a side dish that is sure to get the party started.
Directions
Step 1
Arrange top oven rack 6” from top heat source. Heat broiler.
Step 2
Arrange tortilla chips in single layer in 12” skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
Step 3
Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.