Black Bean Nachos
Nachos are a staple for most households especially during the Super Bowl. These were born to take the place of traditional nachos and make them into a healthy meal/snack the whole family can enjoy! However, they should come with a warning as you might just eat the whole thing! Josh and I scarfed this batch down in one sitting for lunch.
– 6 -10 Food For Life, organic sprouted corn tortillas
– 1, 15oz can refried black beans
– 1, 4oz can gluten free whole green chiles
– 1/2 cup salsa (fresh if possible)
– 5-8 crimini mushrooms
– 1 avocado
– 1 + jalapeño’s
– 3-5 small peppers (optional)
– black olives (optional)
– 1/2 white onion chopped
– tomato chopped
– Brazil Nut Parmesan Cheese (optional)
– 1 1/2 tsp cili powder
– 1/8 tsp cayenne
Heat oven to 400° F
Place tortillas in oven and Crisp for about 3-5 minutes. Remove and let cool. Break into chip like pieces.
Chop chiles and tomato and slice jalapeño and peppers. Dice avocado.
In a food processor use the shredding blade to shred mushrooms.
In a sauce pan mix refried beans, chiles, salsa, chili powder and cayenne. Stir over medium heat until warm and mixed well.
Place Tortilla chips on a baking sheet covered with parchment paper. Layer on 1/3 bean mixture, tomato, mushrooms, peppers, jalapeños, olives, onion and 1/4 avocado.
Lay down another layer of chips and 1/3 of above toppings and 1/4 of avocado. Finish with a final layer of chips and the rest of the toppings.
Save the last 1/2 avocado for when the “nachos” come out of the oven.
Place in the oven for 15 minutes. When done layer with last 1/2 avocado and a spoonful of brazil nut cheese. Dig in and enjoy!