Yesterday I slow cooked a bag of black beans.. I do mine for nearly 24 hours on low. This morning I rinsed the beans and threw them in a pot with our last cherry tomatoes from our garden and covered it completely with water. I then used 2 packs of some store brand chili mix (sorry, sometimes I do take shortcuts and the mix is one of them) and let it simmer for a few hours until it was a thick, luscious consistency.

We knew this was going to be used for nachos, so here is the rest of the recipe:

Preheat oven to 350*

One bag of your preferred tortilla chips
One medium sized ripe avocado, finely chopped
One bunch of green onions, finely chopped
Approximately 2 cups of the black bean chili
1/3 block of tofu, fried (we had previously fried some and used the leftovers) and cut into small pieces
8 oz Sharp Cheddar Cheese, shredded
Garlic to taste
Hot sauce to taste
Chili powder to taste.

Spread the chips on a baking sheet (I lined with foil to make cleanup easier). Scoop the black bean chili evenly over the chips (make sure the chili is not overly hot or it will instantly melt the cheese). Layer the cheese, then generously spread the green onions, avocado, and tofu around. Season to taste. Bake for approximately 10-15 min until cheese is melted and bubbly.


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