Saturday, 18 August 2018
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| Black Bean Nachos from GOYA® |
"Crisp tortilla chips are crowned with black beans, chopped tomatoes, jalapeno pepper slices, and shredded cheese, then broiled until cheese is bubbly. Serve with % de gallo and gaucamole for a fast and attractive snack."
Ingredients :
- 6 oz tortilla chips
- 1 (15.Five ounce) can GOYA® Black Beans, tired and rinsed
- 2 medium tomatoes, cored, seeded, and finely chopped
- four GOYA® Whole Jalapeno peppers, thinly sliced
- 1 scallion, thinly sliced
- 1 half cups shredded Monterey Jack cheese
- Chopped clean cilantro, for garnish
- GOYA® Pico de Gallo, for garnish
- Frozen GOYA® Guacamole, thawed, for garnish
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 15M |
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- Arrange top oven rack 6 inches from top warmth source. Heat broiler.
- Arrange tortilla chips in single layer in 12-inch skillet (or different oven-evidence dish of same length). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese lightly over chips and toppings.
- Broil, sometimes rotating pan for even melting, till cheese is bubbly and toppings are hot, three-5 mins. Sprinkle with cilantro, if favored. Serve with Pico de Gallo and guacamole, if desired.
Notes :
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