Phenomenal Phoods

Smoky Chipotle Sheet Pan Nachos

Ingredients:

For the smoky chipotle salsa

• 1 jalapeno, chopped
• 1 tomato, chopped
• 1/4 cup cilantro
• 2 cloves garlic
• 2 green onions, sliced
• 1 chipotle pepper + 1 teaspoon sauce from a can of chipotle peppers in adobo sauce
• 1 teaspoon liquid smoke
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper

For the guacamole

• 2 avocados
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt & pepper, to taste
• Other optional additions include a chopped tomato, red onion, jalapeno, cilantro, mango and/or pineapple

For the nachos

• 1 bag tortilla chips
• 1 can black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• Smoky chipotle salsa (see recipe)
• Guacamole (see recipe)
• Greek yogurt or sour cream
• Fresh cilantro, lime wedges and sliced green onions, for serving

Instructions:

For the smoky chipotle salsa

1. Combine all ingredients in a food processor or blender and pulse until it is the desired consistency. Drain off some of the excess liquid to prevent the nachos from getting soggy.

For the guacamole

1. Smash the avocado with a fork until it is the desired consistency.
2. Add the other ingredients, stirring together and seasoning with salt and pepper, to taste.

For the nachos

1. Preheat oven to 400 degrees F.
2. Spread the tortilla chips over the bottom of a sheet pan.
3. Sprinkle cheese all over the chips.
4. Combine the black beans with half of the chipotle salsa and spoon overtop of the nachos.
5. Bake at 400 degrees F. for 5-10 minutes until the cheese is melting, being careful not to burn the chips.
6. Sprinkle with fresh cilantro and sliced green onions. Serve with lime wedges, the rest of the salsa, guacamole and Greek yogurt or sour cream.