Nachos are always a solid choice…especially when you’re stuck at home. Feel free to add meat or different beans to this recipe. Whatever is in your fridge that would be a great topping on a nacho…go for it.
Leftover Nachos
4 handfuls of Tortilla chips
1.5 cup of canned cooked black beans
2 cups of Salsita Recipe (See below)
2 tablespoons of parmesan cheese
1.5 cup of Mexican shredded cheese
Instructions:
1. Preheat oven to 350
2. Grab a baking sheet or an oven safe plate and grease so nachos do not stick
3. Lay out half of the tortilla chips evenly on pan
4. Layer half amount of shredded cheese, salsita and black beans on top of chips
5. Layer the second half of chips onto of cheese and top it off with remaining black beans, salsita and cheese (including parmesan cheese)
Tomato & Onion salsita (makes 4 cups)
4 plum tomatoes chopped
1/2 red onion chopped
1 glove garlic minced
3 tablespoons of avocado oil or olive oil
1 Lime juiced
1 medium diced jalapeño chopped
1 teaspoon of chopped cilantro
2 hard-boiled eggs chopped with salt and pepper
Instructions:
1. Combine all ingredients in a bowl and toss. Set aside 2 cups for your nachos and store the rest in an airtight container.