Recipe: Pinto Bean Nachos with Salsa and Avocado (no meat)

PINTO BEAN NACHOS

12 (6-inch) corn tortillas, quartered
Cooking spray
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
FOR SERVING:
1 cup (4 ounces) crumbled queso fresco
1 cup bottled salsa
1 cup diced peeled avocado
6 tablespoons chopped fresh cilantro (for garnish)

Preheat oven to 425 degrees F.

Arrange half tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray.

Bake for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans and 1/2 cup water, and bring to a boil, stirring frequently, adding more water if necessary. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.

TO SERVE:
Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro

Makes 6 servings
Source: Idaho Bean Commission