My version differs slightly from the over-sized nachos I grew up on — tortillas, warmed with beans and cheese, then topped with salsa — as you get temperature variations in every bite. These also attempt to grab almost every taste bud.
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Ingredients
- 6 - Corn tortillas, fried crisp (store-bought is fine)
- 1 can - Refried black beans or pinto beans
- 1/2 cup - Enchilada sauce (canned is fine, so long as you use Hatch brand)
- Shredded lettuce
- Chopped tomato
- Black olives
- Chopped or sliced avocado
- Cilantro leaves
- Red Wine vinegar (optional)
- Shredded cheese (Queso quesadilla; Monterrey Jack; Mild Cheddar)
- Sour cream
- Your favorite salsa
To see directions and other information about this recipe, please follow this link
