There has been over a week long stretch of cold, cloudy, and rainy days here. At first this weather makes you want all the autumn goodies, and then after a week, you get to feeling down right lazy. -AND- it was Monday, so all we wanted to do was go straight home and to bed, but we had to eat, and you’re crazy if you think we wanted to take a trip to the grocery store! The furthest I was going was to the pantry and back to the couch. So nachos became a good idea and were extremely satisfying on this cold and rainy night. Gourmet, I know.
1 a bag of tortilla chips
1 small can of chili (I prefer Texas Pete)
1 14 oz can of black beans, drained and rinsed
1 14 oz can of diced tomatoes, drained (feel free to use fresh, this is what I had on hand!)
1 bunch of green onions, finely sliced
1-2 cups of shredded cheese (I used quesadilla cheese)
Optional toppings – salsa, sour cream, cilantro, hot sauce, guacamole, avocado, corn, lime juice, etc.
Preheat oven to 350 degrees.
Cover a baking sheet with foil, for easy clean up. Spread out tortilla chips in an even layer.
Spoon beans and chili over the tortilla chips. Sprinkle tomatoes, green onions, and cheese over the top.
Baked in the oven uncovered for 8-10 minutes or until the cheese is melted.
Top with optional ingredients. Last night we added sour cream, more green onions, cilantro, and hot sauce.
Eat directly from cooking sheet or move to a plate.