I N S T R U C T I O N S (prepare the salsa)
CHOP the mango slices into small chunks
MIX the mango chunks, drained black beans and salsa in a medium size bowl.
IF TIME ALLOWS, refrigerate the salsa for several hours or overnight to allow the flavors to minge and blend.
NOTE: This salsa is good as a dip without making it into nachos.
I N S T R U C T I O N S (Make the NACHOS)
PREHEAT oven to 400 degrees.
SPREAD the chips in a single layer on one or two ungreased baking sheets.
SPRINKLE chips with cheese and spoon the salsa on top.
BAKE until cheese is bubbly, about 3 to 5 minutes.