Oh and for those of you that read the previous post about Frazier's scone incident, I thought I would share that apparently not even fruits and vegetables are safe in this house. I came home to make Brian some food to bring to the school, where he was furiously studying away for his upcoming comps, to discover that I no longer had any tomatoes to put on his sandwich...nor did I have a peach that was also on the counter. He even tried some peppers. I sure hope he got one of the hot ones - it would serve him right to get that little surprise. Perhaps I should leave those on out on purpose...
Anyway, enough about my compulsive over-eater dog and back to the nachos.
Ingredients:
- tortilla chips
- 1 can black beans, drained (rinsing is not necessary)
- cumin
- package of good, shredded Mexican blend cheeses
- For topping: olives, jalapenos, lettuce, tomato, salsa, sour cream, guacamole, cilantro
Heat the oven to about 400. Cover a baking sheet with foil and then spray it with cooking spray to prevent the cheese from sticking. Spread some tortilla chips evenly over the foil (amount depends on how many you're serving and/or how big your craving is for salty, cheesy goodness) then sprinkle cheese evenly over each chip. I used a Mexican blend from Trader Joe's. Next add the black beans (I like to season them with some ground cumin. Actually, I think it would be good to sprinkle the whole thing with cumin. I will do that next time.), olives, and jalapenos. I personally need a jalapeno for every bite. Pop this into the oven until melty and gooey - about 10 minutes.
When out of the oven, add some chopped fresh cilantro, chopped lettuce, tomato, guacamole, sour cream, salsa - whatever floats your nacho boat. Serve and devour immediately.
And keep far away from gluttonous dog.
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