Spicy Black and Blue Nachos

Yield: 6 servings

Preparation Time: and Active Time: 30 min; Total Time: 30 min

Ingredients

1 tablespoon Wild Harvest Organic Extra Virgin Olive Oil

1 cup chopped yellow onion

1 poblano pepper, chopped

1 red bell pepper, chopped

1 can (15 ounce) Wild Harvest Organic Black Beans, rinsed and drained

1 cup well drained Wild Harvest Organic Diced Tomatoes

2 tablespoons chopped Wild Harvest Organic Fresh Cilantro

1/4 teaspoon chili powder

1/4 teaspoon Wild Harvest Organic Ground Cumin

1/8 teaspoon Wild Harvest Organic Ground Cayenne Pepper

1 bag (9 ounce) Wild Harvest Spicy Blue Corn Tortilla Chips

2 cups shredded pepper jack cheese

sliced organic green onions

Serve with:

salsa

sour cream

guacamole

Directions:

In large skillet, heat oil over medium-high heat. Add onions and peppers; salt and pepper to taste. Saute until peppers are softened (about 5 minutes). Stir in beans, tomatoes, cilantro, chili powder, cumin and cayenne; heat through.

Place tortilla chips on a large baking sheet. Top with bean mixture and cheese. Place under broiler (HIGH); broil 3-5 minutes or until cheese is bubbly and golden brown.

Remove from broiler and top with green onions. Serve with salsa, sour cream and guacamole, if desired.

Recipe and photo used with permission from Wild Harvest

Please note that some ingredients and brands may not be available in every store.