With this recipe from Smitten Kitchen, you too can enjoy hearing these precious words from your four-year-old: "Mommy I love what you make for dinner!"
2 ears corn, husked
1 15-ounce can black beans, drained and rinsed
Nonstick spray or 2 teaspoons oil
2 generous cups (about 8 ounces) coarsely grated monterey jack cheese
2 generous cups (about 8 ounces) coarsely grated cheddar cheese
1 12-ounce bag tortilla chips, the thicker the better
Toppings of choice:
minced red or white onion
Add a dollop of canola oil to a small frying pan and heat over medium-high heat until shimmering. Cut the corn kernel from the cob, then add to the hot pan. Let cook without stirring for 2 minutes, until well charred in spots, then stir and let cook for another minute or so. Remove from heat and let cool.
Preheat oven to 400°.
Line a large baking sheet with aluminum foil, then spray with nonstick spray. Lay out 1/3 of the chips in a flat layer. Sprinkle 1/3 of the corn and 1/3 of the beans over the chips, then top with 1/3 of the cheese. Repeat three times.
Bake chips and cheese in the oven until the cheese is melted and blistered, 15 to 20 minutes.
While the nachos are baking, prep your toppings and set the table.
Serve while hot!
- The original recipe also has you chop up and add a poblano pepper to the nachos before baking; I leave this part out to keep the meal child friendly.