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1 Tbsp avocado oil
5 large garlic cloves, minced
1 jalapeño, minced (for a mild version, leave some seeds in)
1 tsp cumin, ground
3/4 cup low-sodium vegetable broth
14-oz can black beans, rinsed and drained
Juice of 1/2 lime
1/4 tsp salt
Organic tortilla chips
1 lb grape tomatoes, halved
4-6 green onion sprigs, thinly sliced
Handful cilantro, finely chopped
1 package (1 1/2 cups) Horizon Organic Shredded Mexican Cheese
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 a thick sauce forms. Turn off the heat. Add lime juice and salt to taste.
Preheat oven to 425ºF and line large baking sheet with unbleached parchment paper. Lay chips in a single layer and top with half of the 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.