Recipe by LifeIsGood
This is a simple vegetarian recipe from Cooking Light. I am including directions for making your own tortilla chips but you could certainly use store-bought. I love the homemade tortilla chips, though! You can make or use more tortilla chips if you would like more than 8 tortilla chips per serving - there is plently of bean mixture if you want to do that. These nachos are different because you aren't melting the cheese over the chips. This recipe utilizes crumbled queso fresco instead. I really love the flavor of the beans with the cumin, chili powder and garlic. You may substitute black beans for the pinto beans, if you prefer. Enjoy!
Top Review by threeovens
I really enjoyed this dish. I made it to take to work (to make my co-workers jealous), so served it more like a layered dip for my portion. This is definitely a family pleaser since everyone from children to adults will like it. Made for Aus/NZ Swap.
- 12 corn tortillas, quartered (6 inch)
- cooking spray
- kosher salt, to taste
- 1 tablespoon canola oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 2 (15 ounce) cans pinto beans, undrained
- 1 cup crumbled queso fresco
- 1 cup salsa
- 1 cup avocado, peeled and diced
- 6 tablespoons cilantro, chopped
Directions See How It's Made
- Tortilla Chips:.
- Preheat oven to 425 degrees F.
- Arrange the tortilla wedges in a single layer on a large baking sheet.
- Lightly coat the wedges with cooking spray.
- Bake for 5-8 minutes (depending on your oven), or until crisp.
- Repeat the procedure with the remaining tortilla wedges.
- Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
- Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.
- Partially mash the bean mixture with a potato masher until slightly thick.
- Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.