Black Bean Nachos Grandes

• 6 ounces good-quality tortilla chips, preferably low-fat
• 1 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn kernels, thawed
• Salsa, as desired
• 1 1/2 cups grated Monterey Jack or cheddar cheese

1. To microwave, spread the chips out in a single layer on a large platter, or divide among two plates.
2. Sprinkle the remaining ingredients evenly over the chips.
3. Microwave each batch until the cheese is bubbly, 1 to 2 minutes, and serve at once.
4. To bake, preheat the oven to 400.
5. Spread the chips out in a single layer on a baking sheet (line with foil if desired).
6. Sprinkle the remaining ingredients evenly over the chips.
7. Bake until the cheese is bubbly, 5 to 7 minutes, and serve.
8. These small beans are famous for their role in black bean soup and in Cuban cuisine.
9. They are a flavorful part of Mexican, Southwestern, and Mediterranean cuisines as well.
10. Their pleasantly bold flavor holds up well to strong seasonings such as thyme, oregano, cilantro, and cumin.
11. Black beans are wonderfully enhanced by onions, garlic, olive oil, and lemon juice.
12. As a salad base, black beans combine well with bell peppers, corn, tomatoes, scallions, and feta cheese.
13. See Black Bean Salad with Feta and Red Peppers, and Black Bean and Corn Salad (pages 43 and 44).
14. Black beans are delicious served with simple rice dishes and in tortilla specialties.
15. Calories: 292
16. Total Fat: 13g
17. Protein: 12g
18. Carbohydrate: 29g
19. Cholesterol: 25mg
20. Sodium: 304mg

tortilla chips, black beans, frozen corn kernels, salsa, grated monterey

Taken from www.epicurious.com/recipes/food/views/black-bean-nachos-grandes-372804 (may not work)