Ingredients

The following ingredients have 4 Servings
  • 5 large garlic cloves (minced)
  • 1 jalapeno (minced*)
  • 1 tbsp avocado oil
  • 1 tsp cumin (ground)
  • 3/4 cup vegetable broth (low sodium**)
  • 14 oz can low sodium black beans
  • 1/2 lime (juice of)
  • 1/4 tsp salt or to taste***
  • 1 lb grape tomatoes (halved)
  • 1 1/2 cups Mexican cheese
  • Organic tortilla chips
  • 4-6 green onion sprigs (thinly sliced)
  • Handful cilantro (finely chopped)

Instruction

  • Preheat medium pot on medium heat and swirl oil to coat.
  • Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly.
  • Add broth and black beans; bring to a boil and let beans cook for 2 minutes.
  • Using a masher, mash beans until half of them are mashed and thick sauce forms. Turn off heat.
  • Add lime juice and salt to taste.
  • Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper.
  • Lay chips in a single layer and top with half tomatoes, green onions and cilantro.
  • Drop half of the black bean sauce in spoonfuls and sprinkle half of the cheese. Repeat layer.
  • Bake for 5 minutes or until cheese is melted and bubbly.
  • Serve immediately.