There’s no other way to eat nachos than with the works! I’m talking everything from cheese, to guac, to salsa, to jalapeños, to beans, to sour cream and then some! Nothin’ better than nachos for all around family fun in the kitchen.
- Cook Time
- Prep Time
- 1/2 cup instant rice
- Gefen Canola Oil Cooking Spray
- 1 (9 ounce) bag yellow or blue corn torilla chips
- 1 small red pepper, seeds and ribs removed, coarsley chopped
- 1/2 medium onion, coarsley chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups shredded Les Petites Fermieres Colby Jack, divided
- 1 jalapeño pepper, halved, seeded, and thinkly sliced
- 3 ripe avocados
- Freshly squeezed juice of 1 lime
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon finely chopped onion
- 1/4 cup finely chopped tomatoes
- 1/2 teaspoon kosher salt
- 1 (12 ounce) jar prepared salsa, for serving
- 1 (8 ounce) container sour cream, for serving
1. Prepare the rice according to package instructions and set aside.
2. Preheat oven to 350°F. Lightly spray a 17x11 inch baking sheet or large ovenproof serving platter with cooking sray. Spread chips on the prepared baking sheet. It's okay if the chips overlap.
3. In a bowl, combine peppers, onions, black beans, and rice. Spoon evenly over chips. Top with cheese and jalapeños. Bake for 10 minutes, rotating pan halfway through.
4. Cut avocaods in half, remove pits, and scoop flesh out into a bowl. Mash avocado and mix in lime juice, cilantro, onions, tomatoes, and salt. Set aside.
5. Serve nachos hot with guacamole, salsa, and sour cream on the side along with Pumpkin Black Bean Soup.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)