Artichoke and Black Bean Nachos

  • Yield : 6 to 8 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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  • 1 (9-ounce) bag red or blue corn tortillas
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (12-ounce) jar marinated and quartered artichoke hearts
  • 1 (8-ounce) bag pre-shredded Monterey jack
  • 5 plum tomatoes, seeded and diced
  • 1 cup sour cream
  • 1/2 bunch scallions, cut into 1/4-inch thick slices


Step 1

Preheat the broiler.

Step 2

On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.

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