Serves:
6 people
Prep Time:
20 minutes
Cooking Time:
15 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 can black beans, drained and rinsed
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- 1 bag Rhythm Superfoods Fire Roasted Mushroom Crisps
- 1 large bag tortilla chips
- 1 cup shredded pepper Jack cheese
- 1 cup shredded sharp white cheddar cheese
- 1 large jalapeño (red or green), chopped (seeded if you want it less hot)
- 1 tomato, seeded and diced
- 2 green onions, thinly sliced
Instructions
- Preheat the oven to 375°F.
- In a large frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring, until golden, 8 to 9 minutes. Add the garlic and cook for 1 additional minute.
- Add in the black beans and the chili powder, oregano, cayenne, ½ teaspoon salt and ¼ teaspoon black pepper and cook for 3 additional minutes. Add more salt and pepper to taste.
- Scatter the chips on a large rimmed baking sheet.
- Scatter the onion-bean mixture on top of the chips.
- On top of that, scatter Rhythm Superfoods Fire Roasted Mushroom Crisps, then top with the cheeses and half the jalapeños.
- Bake until the cheese is melted and bubbling about 15 minutes. Remove from the oven and scatter with the remaining jalapeños, the tomato and green onions. Serve right away.
