Your family will love the bright colors in this updated nacho snack. Add even more color by using spinach or tomato flour tortillas.
Ingredients
- 5 8-inch corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
- 1 cup canned black beans, rinsed and drained
- 1/2 cup salsa
- 2 cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua and/or asadero cheese (8 ounces)
- 1/2 cup roasted red sweet peppers, cut into julienne strips
- 2 - 4 tablespoon fresh or canned sliced jalapeo peppers, drained
- 6 canneds pepperoncini salad peppers, drained
- 1 - 2 cups salsa (optional)
Preparation
1. To make chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F. oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange the tortilla chips one layer deep, overlapping slightly, on an 11- or 12-inch ovenproof platter.
2. In a saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips.
3. Sprinkle cheese, red peppers, and jalapeno peppers over bean mixture on chips. With a small sharp knife, slit pepperoncini peppers; remove stems and seeds. Cut into strips; sprinkle over nachos. Bake in a 425 degree F. oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa.
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