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With the hot summer days coming up, who wants to stand in the kitchen cooking full meals? Especially when the kids always seem to be running to play outside… This makes a great light, fun supper that the kids can eat quickly before running off to play.
16 ounces (450 grams) Heaven & Earth Tortilla Chips
1 15-ounce (425-gram) can black beans
1 teaspoon Gefen Salt
1/2 teaspoon Pereg Cumin
1 small shallot, finely diced
2 tomatoes, diced
1 jalapeño, sliced (optional)
cilantro, for garnish
8 ounces (225 grams) shredded cheese
sour cream, for serving
salsa, for serving
2 avocados
juice of 1/2 lime (or about 1 tablespoon Heaven & Earth Lime Juice)
1 teaspoon Gefen Salt
1/3 cup cilantro
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Spread the tortilla chips evenly on a large baking sheet. Rinse the black beans and pat dry. Toss the beans with salt and cumin until evenly coated. Sprinkle the seasoned beans over the tortilla chips. Scatter the shallot, tomatoes, and jalapeño, if using, over the chips and beans. Sprinkle shredded cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly.
While the nachos are baking, slice the avocados in half and remove the pits. Scoop the avocado flesh into a mixing bowl and mash.
Add lime juice, salt, and cilantro. Stir well to combine all ingredients evenly. Adjust seasoning to taste.
Once the nachos are ready, remove them from the oven and transfer to a serving platter. Garnish with cilantro and serve hot, accompanied with guacamole, sour cream, and salsa.
Food and Prop Styling by Shiri Feldman.
Food Prep by Chef Suzie Gornish.
Photography by Felicia Perretti.
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