- 12
Ingredients
- 6 (7-inch) flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 4 green onions, thinly sliced
- 3 tbsp salsa
- 2 cups shredded Mexican-style cheese
- 1/2 cup tomato, chopped
- Sour cream (optional)
- Guacamole (optional)
Preparation
Step 1
1. Preheat oven to 400°F. Using pizza cutter, cut each tortilla into 6 wedges. Starting at outside edge of 15” round baking stone, arrange tortilla wedges in circle with sides slightly overlapping and points toward center. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of stone will be covered with chips). Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven.
2. In 1-qt batter bowl, combine beans, green onions and salsa; mix gently. Sprinkle 1 cup of the cheese evenly over tortilla chips on Stone; top with bean mixture and the remaining 1 cup of cheese. Bake 3 minutes or just until cheese is melted; remove from oven. Chop tomato; sprinkle over nachos. Serve warm with sour cream, guacamole and additional salsa, if desired.