Artichoke And Black Bean Nachos


  • 1 (9-ounce) bag red or blue corn tortillas
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (12-ounce) jar marinated and quartered artichoke hearts
  • 1 (8-ounce) bag pre-shredded Monterey jack
  • 5 plum tomatoes, seeded and diced
  • 1 cup sour cream
  • 1/2 bunch scallions, cut into 1/4-inch thick slices


Food Network Invites You To Try This Artichoke And Black Bean Nachos Recipe From Sandra Lee.

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