Ingredients
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1 tsp Extra Virgin Olive Oil
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1 medium diced Organic Red Onion
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1 can Diced Tomatoes (Canned)
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1 can 365 Organic - Black Beans
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1/2 tsp Chipotle Powder
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1/2 tsp Ground Cumin
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1/4 tsp Garlic Powder
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to taste Sea Salt
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32 chips Late July Tortilla Chips
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4 oz Shredded Cheddar Cheese
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1 cup diced Organic Vine Tomato
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1/2 cup chopped Cilantro
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1 small container Fage Greek Yogurt 2%
Directions
Credit: Budget Byte$
Steps
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1
Done
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inely dice the onion. Add the olive oil and onion to a large skillet and sauté over medium heat until the onion is soft and transparent (about 5 minutes). Drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and canned diced tomatoes with (not drained) to the skillet, along with the chipotle powder, cumin, garlic powder, and salt. Stir and simmer the mixture until it thickens and liquid no longer pools on the bottom of the skillet (about 10 minutes). |
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2
Done
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Begin preheating the oven to 350ºF. Shred the cheddar cheese, finely dice the fresh tomato and chop the cilantro. |
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3
Done
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Line a baking sheet with parchment or foil. Spread a layer of tortilla chips over the baking sheet in a single layer, trying not to overlap the chips. Spoon about half of the black bean mixture over the chips, then sprinkle half of the shredded cheese over top. Repeat with one more layer of chips, black beans, and cheese. |
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4
Done
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Bake the chips, beans, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add a drizzles or dollops of greek yogurt over top. Sprinkle the diced tomato and chopped cilantro over top. |
