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Nachos With the Works

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • Prepare the rice according to package instructions and set aside.
  • 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.
  • 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.
  • 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.
  • 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)