Black Bean Nachos
1 C. Black Bean Pesto
Corn oil
2 Flour tortillas, 8 inches in diameter
2 Chorizo or other spicy sausages
1 C. grated Monterey Jack Cheese ( can use flavored cheese like jalapeno.)
2 T. Chopped Cilantro (fresh coriander)
Preheat the over to 375°
Fill a medium-sized heavy skillet with 1/2 inch corn oil. Heat it until the oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.
Slice the chorizos into 1/4 inch thick rounds, and sauté in a small skillet until crisp, about 5 minutes. Remove the sausages from the skillet, and drain on a paper towel.
Place the tortillas on a baking sheet, and spread the pesto evenly over them. Arrange the sausage over the pesto, and sprinkle with the cheese. Top with chopped cilantro.
Bake until brown, 20 minutes. Remove from the oven, and cut each tortilla into eight pieces. Serve immediately.