Black and White Nachos

READY IN: 52mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
  • Preheat oven to 400°.
  • Whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
  • Run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
  • Cut the tortillas into 4 wedges each.
  • Place the tortilla wedges in a single layer on a large baking sheet.
  • Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
  • Top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
  • Remove from the oven and let stand for 5 minutes to crisp further.
  • Place the tortilla chips on a large platter.
  • Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.
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