Beans
- 1 14 oz can black beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 chipotle adobo- finely chopped
- 1 tsp ground cumin
- 1/2 tsp cayenne
- 1 tablespoon apple cider vinegar
- Kosher salt and cracked black pepper
directions
- Heat up the extra virgin olive oil in a pot. Add in the yellow onion and season with salt and black pepper. Sauté for a couple minutes on medium high until the onions become translucent. Add in the garlic, chipotle adobo, cumin and cayenne. Sauté for a couple more minutes on medium low to release all the spices. Add in the beans and vinegar, season again with salt and pepper. Cook for a couple more minutes and then remove from heat and set aside.
Pico
- 4 roma tomatoes, finely diced
- ½ small red onion, finely diced
- 1 small handful fresh cilantro, finely chopped
- 1 jalapeno, finely chopped- seeds and ribs removed if you don’t want added heat
- 1 lime juiced
- Salt to taste
Guacamole
- ½ small red onion, finely chopped
- 4 avocados, roughly chopped
- 1 small handful of fresh cilantro, finely chopped
- 1 lime juiced
- Salt to taste
Assemble
- 1 bag of corn tortilla chips
- 2 cups of grated Monterey jack cheese
- 2 cups of grated sharp cheddar cheese
- Pickled jalapenos
- Fresh cilantro leaves
1. Pre-heat oven to 425 degrees F. Line a baking sheet with tinfoil. Scatter a layer of corn tortilla chips on the bottom of the lined tray. Sprinkle over some black beans and a couple handfuls of the mixed grated cheese. Place another layer of the chips and repeat with the black beans and grated cheese. Do this until the chips, beans and cheese are all done. Place into the pre-heated oven for 6-8 minutes until the cheese is melted, bubbling and lightly golden in some places. Remove from the oven and garnish with the pico, guac, pickled jalapeno and fresh cilantro.