AuthorHeather BlakeCategoryGluten-free, VegetarianDifficultyBeginnerCrispy, crunchy, cheesy, spicy and perfect for game day!!!
If using canned beans, add to small pot, with 2-3 tbsp. water, cumin, turmeric, and salt if desired. With lid slightly cocked, warm for 10-20 minutes, stirring occassionally. (These can also be prepared in a crockpot if you have enough time!)
Preheat oven to 400 degrees F. Use a non-stick or foil-lined baking sheet.
Place tortilla chips on baking sheet, slightly overlapping.
Sprinkle with 1/2 of the shredded cheese, prepared black beans, salsa, pepper, and more cheese.
On a middle rack in the oven, bake for 10 minutes, rotate so that cheese melts evenly, and bake for another 5-10 minutes, until cheese is melted and chips are crispy!
Top with fresh cilantro and serve!
****You may also use corn, bell peppers, (healthy) refried beans, pico de gallo, onions, etc. Have fun with the endless possibilities!!
Ingredients
Directions
If using canned beans, add to small pot, with 2-3 tbsp. water, cumin, turmeric, and salt if desired. With lid slightly cocked, warm for 10-20 minutes, stirring occassionally. (These can also be prepared in a crockpot if you have enough time!)
Preheat oven to 400 degrees F. Use a non-stick or foil-lined baking sheet.
Place tortilla chips on baking sheet, slightly overlapping.
Sprinkle with 1/2 of the shredded cheese, prepared black beans, salsa, pepper, and more cheese.
On a middle rack in the oven, bake for 10 minutes, rotate so that cheese melts evenly, and bake for another 5-10 minutes, until cheese is melted and chips are crispy!
Top with fresh cilantro and serve!
****You may also use corn, bell peppers, (healthy) refried beans, pico de gallo, onions, etc. Have fun with the endless possibilities!!
