Original recipe by PartySugar
2 fresh flour tortillas
fresh cracked black pepper
For bean-corn salad:
1 (13 oz.) can black beans, drained and rinsed
1 can corn, drained and rinsed
3 green onions, finely chopped
4 small cloves of garlic minced
2 Tbsp. fresh lime juice
1 Tbsp. honey
1 tsp. cumin
1 tsp. hot sauce
1 tsp. white wine vinegar
1/2 cup shredded green leaf lettuce
1/4 picked cilantro leaves, separated from their stems
1 roma tomato, seeded and finely diced
2 heaping tablespoons peppercini, finely chopped
1/2 cup Cotija cheese, finely grated
- Make the chips: preheat the oven to 400°F. Line a cookie sheet with foil.
- Cut the tortillas like you would a pizza pie, into 8 even, triangular pieces. Place on the foil lined cookie sheet.
- Brush with oil and season with salt, pepper, and cayenne powder. Flip and repeat, brushing with the oil and sprinkling with the seasonings.
- Bake in the oven until one side is crisp and browned 10 minutes.
- Meanwhile, make the bean-corn salad: combine the beans, corn, green onion, and garlic in a bowl. Add the lime juice, honey, cumin, hot sauce, and vinegar. Stir to combine and season with salt to taste. Set aside and let the flavors meld for a couple of minutes.
- Toss the lettuce with the cilantro leaves.
- In a small bowl, combine the tomatoes and peppercini.
- Assemble nachos: cover a bakeable serving dish — like a cazuela — with a layer of the half-baked chips in a serving dish. Sprinkle with Cotija cheese. Top with remaining half-baked chips and another layer of cheese.
- Bake in the oven for 5-8 minutes until the cheese is melted and chips are completely baked.
- Remove from oven and top with lettuce cilantro mix, bean-corn salad, and final sprinkle of cheese.
- Return to the oven for 1-2 more minutes.
- Top with tomato peppercini mixture and serve.
Serves 1 as a main course or 2 as appetizers.