Artichoke and Black Bean Nachos (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
1. Preheat the broiler.
2. 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.
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