Ingredients
- 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
Description
Food Network Invites You To Try This Artichoke And Black Bean Nachos Recipe From Sandra Lee.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter