Ingredients

• 1 22oz bag of corn chips

• 1/4 cup of olive oil

• 1 medium onion finely chopped

• 12 chopped fresh pablano (or bell) pepper

• 1 cups frozen corn (optional)

• 1 tablespoon of garlic powder, more if you like it garlicy

• 1 tablespoon chipolte flakes, more if you can take the heat

• 5 tablespoons of balsamic vinegar (does not have to be "good" quality)

• 1 can of black beans, rinsed

• salt to taste

• 2-4 cups shredded cheese (as cheesy as you like it)

• Top and serve with:

  sour cream

  avocados

  chopped fresh cilantro

  salsa, onions, lime, etc...

Directions

1. Preheat oven to 400 degrees. Line a large baking tray or sheet with aluminum foil and then spread out a large bunch of tortilla chips over the tray. (note, there are 2-3 batches of nachos)

2. Saute the onions, peppers, garlic powder, chipolte and salt in the olive oil. When the saute starts to get  caramelized, about 5 minutes, chug in the balsamic vinegar and 'deglaze' the pan.

3. Add the drained black beans & frozen corn stirring & combining everything together. Continue stirring until you cook off the excess liquid. 

4. Remove from heat. 

5. Sprinkle the sauteed beans & veg on top of the corn chips.

6. Then sprinkle cheese on top of the beans.

7. Pop the tray of nachos into the oven and bake for 3-5 minutes - until the cheese is melty - and serve hot. 

8. Top nachos with sour cream, minced onion, chopped cilantro, avocado, salsa, all the usual standards. Enjoy.

Tips / Substitutes: This is vegetarian but tastes so great you'd never know!  Could be totally vegan without the cheese & sour cream!

Servings: 4-8

Preparation Time: 30 minutes