Pinto Bean Nachos - cooking recipe

Ingredients

Tortilla Chips
12 corn tortillas, quartered (6 inch)
cooking spray
kosher salt, to taste
Nachos
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 (15 ounce) cans pinto beans, undrained
1 cup crumbled queso fresco
1 cup salsa
1 cup avocado, peeled and diced
6 tablespoons cilantro, chopped

Preparation

Tortilla Chips:
Preheat oven to 425 degrees F.
Arrange the tortilla wedges in a single layer on a large baking sheet.
Lightly coat the wedges with cooking spray.
Bake for 5-8 minutes (depending on your oven), or until crisp.
Repeat the procedure with the remaining tortilla wedges.
Nachos:
Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.
Partially mash the bean mixture with a potato masher until slightly thick.
Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.