BLACK BEAN & CORN NACHOS
| printable PDF version | |
|
Looking for a really quick and easy, but downright delicious party food? We’ve got you covered! Our Rio Grande Black Bean & Corn Salsa is mighty tasty right out of the jar enjoyed as a salsa with chips. But try these nachos and you’ll never want the re-fried bean variety again.
|
|
Ingredients |
|
|
Makes 30 nachos. 30 good quality large corn tortilla chips |
|
Instructions |
|
|
Preheat oven to 350 degrees. Top each tortilla chip with a heaping tablespoon full of the Rio Grande Black Bean & Corn Salsa. Place the chips on a baking sheet large enough to hold them all in a single layer. Top each nacho with a generous amount of the shredded cheese. Place the baking sheet in preheated oven and bake for about 10-15 minutes, or until cheese has melted and is bubbling. Remove from oven and spoon desired amount of sour cream on each nacho. Transfer to a serving platter and serve. |