1 and ½cupsshredded Montery jack or cheddar cheese
1cupkalefinely shredded
1mediumgreen bell pepperfinely chopped
½mediumred onionfinely chopped
1mediumjalapenosliced (spicy) or finely chopped (less spicy)
½cupfrozen sweet cornthawed
2tablespoonschopped cilantro
½cupsalsa of choice
2tablespoonsplain Greek yogurtor sour cream
1mediumlimecut into wedges
Instructions
Preheat the oven to 350 degrees F.
In a medium sauce pot, combine pinto beans (with liquid), cumin, chili powder, garlic powder and salt. Bring to a simmer over medium heat. Simmer for 10 minutes, or until flavors are melded. Add a splash of water if the liquid evaporates too quickly.
While the beans are simmering, prep the nacho toppings.
Evenly layer half of the tortilla chips in a 12" cast iron skillet or parchment paper lined sheet pan. Sprinkle chips with half of the shredded cheese. Using a slotted spoon (this will allow any excess cooking liquid to drain), sprinkle on half of the pinto beans. Add kale, chopped bell pepper, onion and jalapeno to each layer now if you don't want them to be raw. Add another layer of chips, cheese and pinto beans.
Bake at 350 degrees for 10 minutes, or until cheese is melted. Remove from the oven and sprinkle with kale, red onion, bell pepper, jalapeno, sweet corn, and cilantro. Add dollops of Greek yogurt and salsa. Serve immediately with a squeeze of fresh lime juice.
Notes
Pinto beans: One can of pinto beans is equivalent to ~1 and ½ cups beans. If using beans cooked from dry, add ¼ cup water or vegetable broth to the simmering pot. Pinto beans can be swapped with black beans, kidney beans or red beans.Leftovers/reheating: Refrigerate leftovers in the same dish they’re baked in or transfer to a storage container. Keeps for 2-3 days. When reheating, make sure that the tortilla chips are very evenly layered to allow crisping. Reheat leftovers in a cast iron skillet or on a small sheet pan at 350 degrees for about 10 minutes. Add an extra sprinkle of cheese before reheating if you want freshly melted cheese.