Wednesday, September 1, 2010

Black Bean and Mango Nachos with Lime Vinaigrette

A while back, when we were planning our meals for the week, Melissa had an idea to make some vegetarian nachos. Not being one to put up a fight, I agreed.

Except her vision for the dish expanded a bit, with some more un-"traditional" ingredients (at least in Tex-Mex fare).

It actually was a well-balanced dish, with some acidity from the limes, heat from the jalapenos and chili pepper, cool crispness from the mango and great flavor from everything. Best of all? A super easy weeknight meal. It's a chop and serve, really.

Black Bean and Mango Nachos with Lime Vinaigrette
baked tortilla chips
1 medium red onion, diced
1 red pepper, diced
1 green pepper, diced
1 mango, diced
1 15-ounce can black beans, rinsed and drained
1/2 cup cilantro
1 cup corn
1 jalapeno, diced
4 limes, juiced
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon chili pepper
1 teaspoon cumin
1/4 teaspoon garlic powder
monterey jack to taste
sour cream to taste

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