For the first week of my recipe challenge (cooking one new recipe each week) I decided to make this recipe in a new cookbook I received for Christmas: Cooking Light: Way too Cook Vegetarian.
These pinto bean nachos give instructions on how to make your own tortilla chips, which I thought was cool.
Ever since I was younger and ate super nachos in high school at the good ol' Center cafeteria, I LOVE the toppings for nachos. The more the better. Even if the chips get drowned out and soggy, I don't care.
For these nachos we had: salsa, nacho cheese, cilantro, pinto beans, tomatoes, sour cream, jalapenos, and onion.
PS: I'm pretty sure the photos of MY nachos look better than the one in the cookbook. ;) Nom nom nom.