Nachos with Black Bean and Mango Salsa

Nachos with Black Bean and Mango Salsa

Authentic traditional homemade nachos with black bean and mango salsa. The salsa is also excellent when served alone as a dip. The spicy-ness or temperature can be adjusted to make the salsa more tangy, zesty or mild.

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NACHOS with BLACK BEAN AND MANGO SALSA
(Serves 8-10)

I N G R E D I E N T S:
1 jar (24 oz) fresh mango slices, drained (Look in the produce aisle or refrigerated section of your market.)
1 can (15 oz) black beans, drained
1 jar (16 oz.) salsa - pick your heat!

1 bag (approx. 14 oz.) of tortilla chips (lime flavored are good if you can find them)
1 bag (8 oz) shredded Mexican cheese blend

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.

Hint: You can adjust this recipe (zesty to mild) by altering your choice of prepared salsa.
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