Healthy (ish) Black Bean Nachos with a thin layer of tortilla chips loaded with lime black bean sauce, juicy tomatoes, green onion and cilantro. Then baked on a sheet pan until cheese has melted.

5 large garlic cloves minced 1 jalapeno minced* 1 tbsp avocado oil 1 tsp cumin ground 3/4 cup vegetable broth low sodium** 14 oz can low sodium black beans rinsed & drained (I cook my own) 1/2 lime juice of 1/4 tsp salt or to taste*** 1 lb grape tomatoes halved 1 1/2 cups Mexican cheese Organic tortilla chips 4-6 green onion sprigs thinly sliced Handful cilantro finely chopped

Preheat medium pot on medium heat and swirl oil to coat. Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly. Add broth and black beans; bring to a boil and let beans cook for 2 minutes. Using a masher, mash beans until half of them are mashed and thick sauce forms. Turn off heat. Add lime juice and salt to taste. Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper. Lay chips in a single layer and top with half tomatoes, green onions and cilantro. Drop half of the black bean sauce in spoonfuls and sprinkle half of the cheese. Repeat layer. Bake for 5 minutes or until cheese is melted and bubbly. Serve immediately. Notes *For a mild version, leave some seeds in. If you want really spicy nachos, leave all seeds in. The heat is in the seeds. **I use organic bouillon cubes diluted in water. ***Start with little salt and adjust to taste. I use unsalted cooked black beans but canned beans will have more salt.