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  • Rio Grande Nachos Grande

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    • Ingredients

      Vegetable Oil

      4 flour tortillas, 71/2†to 8†in diameter

      1 15.4 oz can Amy’s vegetarian organic refried beans

      2 cups cooked broccoli florets

      1 cup grated Monterey Jack cheese

      1 cup grated sharp cheddar cheese

      1 cup tomato salsa

      2 scallions sliced thinly for garnish

      1 cup sour cream (optional garnish)


      Preheat oven to 350°F.

      In a casserole coated with no-stick, add even layers of beans, broccoli, both cheeses and the salsa.

      (I usually end up going through the layers twice.)

      Bake covered for 20 minutes. Uncover, and top with more cheese. Bake until cheese

      is melted and bubbly.

      Heat the oil in a pan until it just starts to move. Fry tortillas, one at a time, until golden

      on each side – about ½ a minute per side. Drain them on paper toweling.

      Spread baked mixture on tortillas, top with scallions and sour cream as desired.

      Notes, Options, Substitutions

      In the original recipe they have you fry the tortillas, apply layers of beans, broccoli, cheeses

      and salsa to the tortillas, then bake those in the oven (tortillas and all).

      It's a matter of preference. I do what I do so that the tortillas are, for sure, crispy when

      they get topped with the baked mixture. Also, it gives the person eating the nacho a

      choice in how much topping they use.

      Oh, and with Amy's refried beans you have a choice of traditional or black beans. They're

      both delicious.


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