Author Notes
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Ingredients
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1
bag of blue corn tortilla chips
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1 bunch
green kale, washed and roughly chopped
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1
red bell pepper, diced
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1 bunch
green onions, diced
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1
black beans, can
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1 packet
medium salsa
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340 grams
cheddar cheese, shredded
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1 packet
guacamole
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1 packet
sour cream
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1 bunch
cilantro, rinsed and stems removed
Directions
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Preheat oven to 350 F. Evenly divide tortilla chips across a parchment paper lined baking sheet. Load tortilla chips with vegetables and beans (chopped kale, diced red pepper, green onions, black beans), add most of salsa (reserving some for dipping), and sprinkle entire nacho tray with cheese until fully covered.
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Set nacho tray into oven and heat until cheese is golden and melted (about 15 minutes). Remove from heat. Let cool slightly. Serve with cilantro, guacamole and sour cream.
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