Weeknight Nachos
With this recipe from Smitten Kitchen, you too can enjoy hearing these precious words from your four-year-old: "Mommy I love what you make for dinner!"
Ingredients
- 2 ears corn, husked
- 1 15-ounce can black beans, drained and rinsed
- Nonstick spray or 2 teaspoons oil
- 2 generous cups (about 8 ounces) coarsely grated Monterey Jack cheese
- 2 generous cups (about 8 ounces) coarsely grated cheddar cheese
- 1 12-ounce bag tortilla chips, the thicker the better
Toppings of choice:
- avocado
- diced tomatoes
- salsa
- cilantro
- lime wedges
- minced red or white onion
- hot sauce
Directions
- Add a dollop of canola oil to a small frying pan and heat over medium-high heat until shimmering. Cut the corn kernels from the cob, then add to the hot pan. Let cook without stirring for 2 minutes, until well charred in spots, then stir and let cook for another minute or so. Remove from heat and let cool.
- Preheat oven to 400°.
- Line a large baking sheet with aluminum foil, then spray with nonstick spray. Lay out 1/3 of the chips in a flat layer. Sprinkle 1/3 of the corn and 1/3 of the beans over the chips, then top with 1/3 of the cheese. Repeat three times.
- Bake chips and cheese in the oven until the cheese is melted and blistered, 15 to 20 minutes.
- While the nachos are baking, prep your toppings and set the table.
- Serve while hot!
Notes
- The original recipe also has you chop up and add a poblano pepper to the nachos before baking; I leave this part out to keep the meal child friendly.
Source: Smitten Kitchen