What’s Cookin’? Merritt’s Dinner Nachos [Recipe]
1- 9 oz. bag tortilla chips or strips
1-15 oz can black beans, rinsed well and drained
1/2 tsp cumin
1/2 tsp garlic powder
1 pint cherry tomatoes or 1 cup salsa
1 small can sliced/diced jalapeno peppers, drained
1/2 cup fresh or frozen corn
1 cup 4 cheese Mexican blend
1/4 cup chopped fresh cilantro
1 avocado, peeled and sliced
sour cream, black olives, green onions as desired
Preheat oven to 350 degrees. In a 10 inch cast iron skillet, cover bottom with tortilla chips (4 servings). Coat a small baking dish with olive oil and add corn. Place corn in oven to cook while the rest of the dish is assembled. Rinsed and drain 1 can of black beans. Toss with cumin and garlic powder and layer over tortilla chips in skillet. Quarter cherry tomatoes and layer over beans or drain excess liquid from salsa and layer over beans. Drain jalapeno peppers and scatter over the mixture. Remove corn from oven and layer over other ingredients. Cook for 20 minutes or until the mixture is heated throughout. Remove from oven and sprinkle with cheese blend. Top with cilantro, avocado, sour cream, black olives and green onions as desired.
Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.