Here is a quick and easy recipe using FRESH foods! My favorite combination! We all brought appetizers to our Bible Study last week. This was a big hit so I thought I'd share it with YOU! It's from Pampered Chef's Stoneware Sensations cookbook.
6 (7-inch) flour tortillas
1 can (15 oz.) black beans, rinsed and drained
4 green onions with tops, thinly sliced
3 tablespoons salsa
2 cups (8oz.) shredded Mexican-style cheese, divided
1/2 cup tomato, chopped
Sour Cream (optional)
Preheat oven to 400 degrees. Using a pizza cutter, cut each tortilla into 6 wedges. Starting at the outside edges of 15" round baking stone, arrange tortilla wedges in a circle with sides slightly overlapping and points toward center. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of stone will be covered with chips.) Bake 8-10 minutes or until chips are lightly browned and crisip; remove from oven. In a bowl, combine beans, green onions and salsa; mix gently. Sprinkle 1 cup of the cheese evenly over tortilla chips on stone; top with bean mixture and the remaining 1 cup cheese. Bake 3 minutes or just until cheese is melted; remove from oven. Sprinkle chopped tomato over nachos. Serve warm with sour cream, guacamole and additional salsa if desired.
Yield: 12 servings