Black Bean Nachos

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Prep time

10m

Total time

15m

Yields

4

Servings

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La Cocina Goya

Serve your best nachos yet at your next fiesta! The key: a thin, even layer of tortilla chips with lots of yummy toppings that are evenly spread over the top, so each chip is loaded with flavor. Here, hearty GOYA® Black Beans, zesty GOYA® Jalapeño peppers, fresh scallions and juicy tomatoes are covered with a coat of creamy, melted cheese. Serve with Pico de Gallo and guacamole for a side dish that is sure to get the party started.

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  • Ingredients
  • Directions

Ingredients

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6 oz.

tortilla chips

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

2

medium tomatoes, cored, seeded and finely chopped (about 1 cup)

4

GOYA® Whole Jalapeño Peppers, thinly sliced (about ¼ cup)

1

scallion, thinly sliced (about ¼ cup)

cups

shredded Monterey jack cheese

Chopped fresh cilantro, for garnish

GOYA® Pico de Gallo, for garnish

Frozen GOYA® Guacamole, thawed, for garnish

Directions

Kitchen View

Step 1

Arrange top oven rack 6” from top heat source. Heat broiler.

Step 2

Arrange tortilla chips in single layer in 12” skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.

Step 3

Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

Recipe Tags

Appetizers & Snacks Game Day Under 20

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