Tuesday, April 04, 2006

Artichoke-Black Bean Nachos

Sunday we had Vegetable-Chickpea Curry (still our favorite!), and last night we had tacos made with soy crumbles.

Tonight we had Artichoke Black Bean Nachos for dinner. It is a recipe from Semi-Homemade with Sandra Lee. I kind of didn't think we would like it, but we did! It was good. I don't think it was impressive enough to put into my regular rotation, but it was good for tonight.

My changes: he won't eat blue corn chips so we had normal ones, I used mozzarella and cheddar instead of Monterey Jack, and I only used one tomato, on half of the pan of nachos.

Artichoke-Black Bean Nachos
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

Preheat the broiler.

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.

Makes 6-8 servings.

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