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Dairy
Easy
30 Minutes
Diets 
Fun! There’s two versions of these nacho cheese: the healthy version made with wraps that I cut into “chips” (I think the rectangle lavash-style wraps make the best chips, but you can use any wraps), and the version that will get the kids to eat it (with tortilla chips!). First of all, I know that a lot of kids might not touch the black beans and might only want their chips with cheese. But hey, when beans are presented like this, at least there’s a chance! I also wanted to incorporate beans in a dinner so we have more inexpensive protein ideas.
1 (12-ounce) bag tortilla chips AND/OR 8 lavash roll-up wraps (or regular wraps), cut into triangles
1 (7-ounce) brick cheddar cheese (not shredded)
1 (15.5-ounce) can black beans, drained, rinsed, and dried
1 (15-ounce) can Gefen Corn Kernels, drained and dried
1 (16-ounce) jar salsa (drain if liquidy) OR fresh salsa, see note
2 avocados, diced
fresh parsley or cilantro, chopped
2 limes
Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper (if making only tortillas or only wraps, halve the recipe).
To make the wraps into chips, spread on baking sheet. Bake for about eight minutes, until brown at the edges and crisp. Watch them carefully!!! They will burn very fast if you don’t take them out on time! If you have a hot oven, check them earlier.
Spread tortilla chips and/or crisp wraps on respective baking sheets. Using a cheese grater, grate cheese directly over chips. Sprinkle with corn and black beans (you only need half a can per baking sheet). You can grate cheese over the corn/beans as well. Bake for four to five minutes.
When the chips come out of the oven, top with salsa, avocado, and parsley. Squeeze fresh lime over everything (or give everyone a lime wedge to squeeze on their own chips).
Photo by Mirele Schapira
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