Edamame Nachos

• 1 cup Shelled Edamame Beans, Cooked
• 1 Tablespoon Lemon Juice
• 3 Tablespoons Olive Oil
• 1 Tablespoon Seasoned Salt
• 1/2 teaspoons Cumin
• 1 Tablespoon Cilantro
• 1 bag (13 To 16 Oz. Bag) Large Tortilla Chips

1. Heat oven to 425 degrees F. Place the edamame, lemon juice, olive oil salt, cumin and cilantro in a food processor.
2. Pulse until pureed, or almost.
3. Edamame is a little resistant and wont get to pureed consistency as quickly as other beans do.
4. Just give in; it will be good.
5. Continue to add olive oil until it looks (and tastes) like you want it to.
6. Spread a thin layer of the edamame mixture on the tortilla chips.
7. Place on a cookie sheet sprayed with cooking spray, then sprinkle with cheese.
8. Bake for 57 minutes, watching carefully.
9. Remove from the oven when the cheese is melted and the chips are browning around the edges.
10. Top with sour cream, lettuce, tomatoes, jalapenoswhatever you like on your nachos.

edamame beans, lemon juice, olive oil, salt, cumin, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/edamame-nachos/ (may not work)