Black And White Nachos - cooking recipe

Ingredients

0.5 (15 ounce) can black beans, drained
0.5 (15 ounce) can cannellini beans, drained or (15 ounce) can other white beans
1/4 cup finely diced white onion
1 small jalapeno pepper, minced
2 tablespoons finely chopped fresh cilantro
1 lime, juice of
1/4 teaspoon sea salt, to taste
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
2 teaspoons grapeseed oil or 2 teaspoons canola oil
6 (6 inch) white corn tortillas
3/4 cup shredded monterey jack cheese

Preparation

Stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
Preheat oven to 400\u00b0.
Whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
Run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
Cut the tortillas into 4 wedges each.
Place the tortilla wedges in a single layer on a large baking sheet.
Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
Top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
Remove from the oven and let stand for 5 minutes to crisp further.
Place the tortilla chips on a large platter.
Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.