Prev Recipe Next Recipe

Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Pool Party

Save Recipe Print

WATCH

Artichoke Nachos (04:43)

Total:: 15 min
Prep:: 10 min
Cook:: 5 min

Yield:: 6 to 8 servings

Level:: Easy

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

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.

My Private Notes

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