Spicy Bean Nachos

I had some leftover tortillas, so I thought I could make some tortilla chips, and what better way to use tortilla chips than nachos? I didn't want to make just the generic melted cheese on tortilla chips type of nachos, so I thought about what else I had around, and I found some beans and peppers, which I thought might make a good combo. Although I used black beans, I'd recommend something more like kidney beans, but only because the black beans made for a not quite cheesy color when cooked. But, they were still delicious! The bell pepper added a bit of texture, and the serrano peppers added a bit of kick. These spicy bean nachos could also be made non-spicy by eliminating the serrano peppers. Although I made these nachos on the stove, you could also put all the ingredients except the sour cream into a slow cooker for 2-3 hours.

Spicy Bean Nachos

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				cheese
	15 ounces			tomatoes, chopped
		1-2 cups		beans, soaked
				sour cream	optional
			1	bell pepper, chopped
			2	serrano peppers, minced
				tortilla chips

Methods:

1. Melt the cheese, and then add all ingredients except sour cream and mix over medium heat. I used 2 serrano peppers, but taste as you go to make sure you don't pack too much heat into the nacho cheese.
2. Stir occasionally until beans are cooked.
3. Serve with sour cream on the side. (optional - James prefers with sour cream, and I prefer without.)