So delicious and there is no need for cheese. They stand out just as they are.
Nachos (Serves 2)
For homemade chips:
- 1 lime, juiced
- 1 teaspoon Sumac (Optional to give salty taste)
- 6 organic corn tortillas
Preheat oven to 350 degrees F.
Squeeze the lime into a small bowl and add Sumac. Brush the lime/Sumac mix on both sides of each tortilla.
Cut the tortillas into quarters and then quarter again so you get 8 triangles per tortilla.
Arrange chips in a single layer on a parchment lined cookie sheet. Bake for 10 minutes.
Topping:
- 1 tomato, diced
- 1/2 red onion, diced
- 1 jalapéno, diced
- 1 can refried beans (we like Amy’s Organic Refried Beans)
- Salsa
- 1 avocado, diced
Spread half of the chips on 2 plates. Add dollops of beans and salsa.
Spread the remaining chips over the first layer of beans and salsa, and add more dollops of beans and salsa. Top with all the diced veggies except the avocado.
Broil on high for 3-4 minutes, watching that they don’t burn.
When done, remove from oven and top with avocado. Enjoy.