Nachos

Nachos are one of Ace's favorite football foods. He asked me to make them tonight to eat while we were drinking beer and watching Virginia Tech play Georgia Tech. Unfortunately, the Hokies lost to the Yellow Jackets 28 - 23, but at least the nachos were good.

Black Beans - 1 15 oz can, drained

Yellow Onion - 1/4 of a medium onion, chopped

Garlic - 1 clove, chopped

Olive Oil - 3 turns around the pan

Cumin - 1/4 tsp

Chili Powder - 1/2 tsp

Salt and Pepper - to taste

Heat olive oil over medium heat in saute pan. Add onion and saute until translucent, about 5 minutes. Add beans and garlic. Saute for approximately 10 minutes, until liquid from beans is evaporated and mixture begins to thicken (mash beans a bit with a wooden spoon as you are cooking them). Add cumin, chili powder, salt and pepper. Turn heat to low and keep warm.

Avocado - 1, chopped

Lime Juice - 1 tbsp

Salt - to taste

Place in medium bowl and mash with a fork. Set aside.

Preheat broiler to high.

Tortilla Chips - 1/2 bag

Cheddar Cheese - 1 cup, grated

Salsa - 3-4 big spoonfuls

Pickled Jalapenos

Black Olives

Sour Cream - 3 big spoonfuls

Cover a cookie sheet with tortilla chips. Top chips with bean mixture, jalapenos, olives, salsa, and cheese. Broil until cheese is melted. Top with guacamole and sour cream. Serves 4+. If you're classy, scoop the nachos off of the cookie sheet with a spatula and place them on a platter to serve. If you're like me, make your man eat them off the cookie sheet.

Note: Be careful not to burn the chips under the broiler. I'm horrible about this, and usually burn everything that I attempt to broil. As you can see in the picture above, I completely burned the nachos tonight - I actually set off the fire alarm. Peek at the chips every minute or so to be sure not to repeat my mistake. They should only stay under the broiler for a few minutes, tops.