Nachos are so delicious, but it takes some time to prepare the Roasted Red Pepper Sauce, Salsa, Guacamole, and corn chips—kind of like a pizza with all of its parts. So, I recommend making some or all of these ahead of time to speed up preparation later (see Step 1). Enjoy!

Serves 2-4.

Ingredients:

Roasted Red Pepper Sauce (see recipe below)

Salsa (see recipe below)

Guacamole (see recipe below)

1 15-oz. can black beans (with their liquid)

4 6-inch corn tortillas

¼ cup chopped red onion

½ cup chopped cilantro (or basil)

1. First, prepare the Roasted Red Pepper Sauce, Salsa, and Guacamole. Preheat the oven to 375°F for the corn chips.
2. Place the black beans with their liquid into a small saucepan. Season as desired. (I don’t usually spice the beans since the nachos will be topped with Roasted Red Pepper Sauce and Salsa.)
3. While the beans are warming, cut each corn tortilla into 8 pieces, as you would cut a pizza. Place the chips flat on a baking sheet and bake for 5-7 minutes. Test them at 5 minutes; if they are still bendable, put them in for another minute. If they start to brown, take them out.
4. Arrange the chips on a platter and add toppings in this order: black beans, Red Pepper Sauce, Salsa, Guacamole, red onions, and cilantro. Serve immediately while still hot.

Chef’s Note: You can also add other toppings,  like sliced jalapenos or other chilis, chopped or shredded lettuce, or corn.