Black Bean Nachos

• 5 7- or 8-inch corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup salsa
• 2 cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)
• 1/2 cup roasted red sweet peppers, cut into thin strips
• 2 to 4 tablespoons fresh or canned sliced jalapeno peppers, drained
• salsa (optional)

1. 1.
2. For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife.
3. Place wedges in a single layer on an ungreased baking sheet.
4. Bake in a 350 degree F oven for 10 to 12 minutes or until light golden brown.
5. Remove the chips from oven.
6. Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch ovenproof platter.
7. 2.
8. In a medium saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through.
9. Remove from heat; spoon bean mixture over chips.
10. 3.
11. Sprinkle cheese, sweet peppers, and jalapeno peppers over bean mixture on chips.
12. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted.
13. Serve immediately with additional salsa, if desired.
14. Makes 10 servings.

corn, black beans, salsa, shredded monterey, red sweet peppers, jalapeno peppers, salsa

Taken from www.kraftrecipes.com/recipes/black-bean-nachos-147515.aspx (may not work)