Ingredients:
- 1 pound ground hot or mild pork sausage
- 4 scallions, white and green parts, chopped
- 1 tablespoon chopped garlic
- 2 cans (15 ounces each) black beans, rinsed and drained
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 12 ounces large tortilla chips (restaurant style)
- 3 cups grated pepper Jack, sharp cheddar, or a combination
- Optional toppings: chopped romaine lettuce, black olives, cilantro, salsa, sour cream.
Directions:
1. Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
2. Add scallions and garlic to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.
3. Spread half the tortilla chips in a large rimmed sheet pan. Top with half the beans, half the sausage and half the cheese. Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with your choosing of toppings. I chose black olives, chopped romaine lettuce, cilantro and salsa.
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