Ingredients:
- 1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
- 1/2 cup
- 1/2 pound grass-fed ground beef
- 1/2 teaspoon chili powder
- 4 green onions, thinly sliced
- 8 (6-in.) corn tortillas, cut into wedges
- Cooking spray
- 2/3 cup fat-free evaporated milk, divided
- 1 1/2 teaspoons cornstarch
- 2 ounces pre-shredded cheddar cheese (about 1/2 cup)
- 1/3 cup chopped tomato
- 1/4 cup coarsely chopped fresh cilantro
- 1 cup chopped ripe avocado
- 1/2 teaspoon salt
- Servings: 4
- Prep Time: 45 minutes
- This Recipe is: Egg Free, Gluten Free, Nut Free
- Cook For: Dinner
- Cuisine Type: Mexican
- Author: Adapted from Cooking Light
Instructions:
- Preheat broiler to high
- Place 1/4 cup beans in a bowl; reserve
- Place remaining beans and 1/2 cup water in a mini food processor; process until smooth
- Cook beef over medium-high heat until brown (about 8 minutes)
- Stir chili powder into beef
- Then stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute
- Arrange tortilla wedges in a single layer on a large foil–lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas
- Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently
- Drizzle cheese mixture over nachos
- Top with tomato, avocado, cilantro, and salt
Leave a comment (all fields required)