- Prepare the Roasted Red Pepper Sauce, Guacamole, and Salsa (recipes link in the ingredients; for the Guacamole and Salsa recipes, they are below the Burrito Bowl recipe) before continuing. (Option: If you don’t want to make all three, just make Red Pepper Sauce, and instead of making Guacamole and Salsa, just chop some avocado and tomatoes.)
- Preheat the oven to 400F (for the corn chips).
- Place the black beans (with liquid) into a small saucepan on medium-low heat. Season with a little dried garlic, cumin, and/or chili powder if desired (I don’t usually spice the beans usually since the Nachos already have spicy sauce and salsa).
- While the beans are heating, cut each corn tortilla into 8 pieces (as you would cut a pizza). Place the chips flat on a baking sheet, and bake for 4 to 5 minutes. Test at 4 minutes; if they are still bendable, put them in for another minute (if they start to brown at all, take them out).
- Arrange the chips on a large plate or platter and add toppings in this order: black beans, Red Pepper Sauce, Salsa, Guacamole, red onions, and cilantro. Serve immediately while still hot; squeezing on some lime wedges is nice too.
· Optional additions: Sliced jalapenos (or other chilis), chopped or shredded lettuce, corn.
Corn Tortillas: My favorite brands of salt- and oil-free corn tortillas are: Mi Rancho and La Tortilla Factory. Both brands make a variety of corn tortillas, so read the ingredient list to make sure they are oil- and salt-free.
Beans: Pinto beans would also be good in this. Or if you want more beans, use a can of black and pinto.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Serving Size: 2 to 4. Nutrition data will vary depending on how you make your nachos and how much of each condiment you use. Check each condiment recipe for more nutrition data (linked in "Ingredients" section above).