Nachos with Fresh Tomatoes, Pinto Beans and Chiles
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  • 1 large bag
  • 2 cups shredded extra sharp cheddar cheese
  • 1 14.5 oz can
  • 3 large heirloom tomatoes
  • 1-2 fresh jalapenos
  • 1/2 red onion, choppedpickled jalapenos to taste (jarred or homemade)guacamole (best quality store bought or homemade)sour cream (optional, personally I am not a fan)sea saltfreshly ground black pepper
  • oven
  • 1/2 the cheese over the chips. Cover the cheese with another layer of chips. Cover the chips with the beans and remaining cheese. Place in oven and bake until the cheese is melted (5-7 minutes)
  • 20 Tomato Recipes



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