Artichoke and Black Bean Nachos

Name: Artichoke and Black Bean Nachos
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Cuisine: mexican
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

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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

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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

Watch how to make this recipe.

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.