Plantain Nachos

1. 1

   To prepare the pico de gallo, mix the tomatoes, red onion, lime juice, cilantro and salt together in a small bowl. Allow to rest for an hour at room temperature to let the flavors blend.

2. 2

   Prepare the black bean sauce by heating olive oil in a small skillet over medium heat. Add the onion and jalapeno and saute for 5 minutes or until vegetables are tender. Add garlic and saute an additional minute. Place black beans, vegetable mix, cumin, 1/2 teaspoon salt, and lime juice in a food processor; pulse until well blended.

3. 3

   To prepare the plantain chips, heat vegetable oil in a deep-fryer to 375?F. Cut the plantains in half and slice them lengthwise into long thin strips (no more than 1/8-inch thick). Deep fry the plantain strips, in small batches, until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. Cool and season with remaining 1 teaspoon salt.

4. 4

   To assemble the nachos, preheat the oven to 350?F. Lay 1/2 of the chips on a large baking sheet covered with foil. Top the chips with half the bean sauce, in small spoonfuls, making sure to evenly cover each chip. Sprinkle the bean-covered chips evenly with half the shredded cheese. Spread the remaining chips on top of the first layer and repeat the process of covering them with the remaining black bean sauce and cheese. Bake at 350?F until the cheese melts, about 5 minutes. Use a slotted spoon to sprinkle the pico de gallo evenly over the nachos, making sure to drain out any extra liquid if needed. Serve immediately.

* Per serving · 4 servings · Values may vary.