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Categories:
tomatoes clove garlic yellow onion fresh cilantro kosher salt tortilla chips black beans pinto beans black olives shredded sharp Cheddar shredded Pepper limes Greek yogurt avocado vegetable oil salt
Viewed: 31 - Published at: 4 years agoIngredients
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 1 yellow onion, finely chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt
- Baked Tortilla Chips, recipe follows
- 1/2 cup black beans
- 1/2 cup pinto beans
- 1/4 cup black olives, chopped
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded pepper Jack cheese
- 2 limes
- 3 tablespoons Greek yogurt
- 1 avocado, diced
- Twelve 6-inch corn tortillas (preferably white)
- 1 tablespoon vegetable oil
- Fine salt
Method
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the tomatoes, garlic, onions and half of the cilantro.
- Season with salt and set aside.
- Spread the Baked Tortilla Chips on a baking sheet and top with the black beans, pinto beans, olives, Cheddar and pepper Jack.
- Cook until the cheese melts, about 5 minutes.
- While the nachos are cooking, slice each lime into 6 wedges.
- Squeeze 2 of the wedges into the yogurt, season with a pinch of salt and stir.
- Reserve the remaining wedges for serving.
- While the chips are still hot, scatter the tomato mixture and avocados on top, then drizzle on the yogurt.
- Top with the remaining chopped cilantro.
- Serve with lime wedges.
- Preheat the oven to 350 degrees F.
- Brush both sides of the tortillas with the oil.
- Stack the tortillas and cut the pile into sixths to make chips.
- Spread the chips out in a single layer on 2 large baking sheets and season with salt.
- Bake until golden brown and crisp, rotating the baking sheets once, 12 to 15 minutes.
