Two-Bean Vegetarian Nachos

• Produce

  • 1 (15 oz. can Black beans
  • 1 Cilantro, fresh
  • 2 Jalapenos
  • 1 cup Plum tomatoes
  • 16 oz Refried pinto beans, vegetarian
  • 1/2 cup Sweet onion

• Condiments

  • 1/2 cup Black olives
  • 1/2 cup Kalamata olives
  • 2 tbsp Salsa, mild

• Baking & Spices

  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 13 oz Restaurant style white corn tortilla chips

• Dairy

  • 8 oz Cheddar jack cheese

Found on watchlearneat.com

Description

Ingredients

• 13 oz. restaurant style white corn tortilla chips (I used Tostitos brand)
• 2 teaspoons extra virgin olive oil
• ½ cup minced sweet onion
• 16 oz. vegetarian refried pinto beans
• 2 tablespoons mild salsa
• 2 tablespoons taco seasoning
• 1 (15 oz.) can black beans, drained and rinsed
• 1 cup diced plum tomatoes, seeded
• ½ cup sliced black olives
• ½ cup sliced kalamata olives
• 8 oz. shredded cheddar jack cheese
• 2 jalapenos, sliced and seeded (if desired)
• Fresh chopped cilantro

Directions

• Preheat oven to 400° F.
• Line a large baking sheet with aluminum foil. Arrange the tortilla chips on the tray.
• Heat olive oil on medium heat in a medium to large non-stick pan.
• Add onion and cook over medium heat for 5 minutes, stirring occasionally to prevent burning.
• Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
• Add the refried bean mixture to the tortilla chips as the first layer, leaving the outside chips along the four sides clean (like you would do with pizza dough).
• Add the black beans as the next layer over the refried beans.
• Add the tomatoes followed by the olives.
• Top everything with cheese, including the end chips.
• Add jalapeno slices.
• Bake for 7-10 minutes. Nachos are done when cheese is melted and bubbly. Be careful not to burn.
• Garnish with fresh chopped cilantro.
• Serves about 6 people if served as a meal and about 10 as an appetizer.