Black Bean, Salsa, and Sour Cream Nachos

Name: Black Bean, Salsa, and Sour Cream Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 10 oz bag yellow or blue corn tortilla chips, or a combination of both; 15 oz can black beans, drained; 1/3 c sliced green onions; 3 c shredded mexican four cheese blend; 3 small tomatoes, finely chopped; 1/4 c finely chopped red onion; 2 Tbsp chopped cilantro, plus leaves for garnish (cilantro is optional); 1 clove garlic, minced; 1 Tbsp fresh lime juice, preferably mexican or key lime; 1/8 tsp salt; 1/2 c sour cream or to taste

By Tammy T
@ttodd4jesus

Got this recipe from my Safeway store. It sounds fresh and delicious! My vegetarian daughter will be able to enjoy this too!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Convection Oven

Ingredients

10 oz

bag yellow or blue corn tortilla chips, or a combination of both
15 oz

can black beans, drained
1/3 c

sliced green onions
3 c

shredded mexican four cheese blend
3

small tomatoes, finely chopped
1/4 c

finely chopped red onion
2 Tbsp

chopped cilantro, plus leaves for garnish (cilantro is optional)
1

clove garlic, minced
1 Tbsp

fresh lime juice, preferably mexican or key lime
1/8 tsp

salt
1/2 c

sour cream or to taste
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How to Make Black Bean, Salsa, and Sour Cream Nachos

Step-by-Step

Preheat oven to 450 degrees F. On each of 2 large, ovenproof platters, arrange 1/4 of the chips. Top each chip platter with 1/4 each of beans, green onions, and cheese. Repeat (you should have 2 layers on each platter). Bake nachos until cheese melts (about 8 minutes), or microwave on high 4 to 6 minutes.
Meanwhile, in a medium bowl, mix tomatoes, red onion, cilantro, garlic, lime juice, and salt.
Top nachos with tomato mixture. Mound sour cream in the middle, and garnish with a cilantro sprig.