Artichoke and Black Bean Nachos
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 6 to 8 servings
Ingredients
1 (9-ounce) bag red or blue corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup sour cream
1/2 bunch scallions, cut into 1/4-inch thick slices
Directions
- Preheat the broiler.
- On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.
My Private Notes
Show:
Semi-Homemade Cooking
Episode:
Pool Party
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