Ingredients

  • 11 ounces tortilla chips
  • 1 (15 ounce) can black beans
  • 1 (4.5 ounce) can chopped green chilies, drained
  • 2 teaspoons taco seasoning mix
  • 1 plum tomato, diced
  • 1 cup Mexican-style corn kernels (canned)
  • 3 green onions, thinly sliced
  • 2 cups shredded Mexican cheese blend
  • 1-1/2 tablespoons fresh cilantro
  • Sour Cream

Steps

  • 1
    Turn on gas or charcoal and allow to heat for 10 minutes. Coat a 12” x 18” foil pan with cooking spray. In a bowl, drain beans, rinse and mash. Add chopped chilies and seasoning mix, blending well. Spread tortilla chips evenly over the foil baking pan. Spoon bean mixture as evenly as possible over the chips. Top with chopped tomato, corn, and green onions. Sprinkle cheese evenly over the top. Cover the baking pan with foil. Place the pan on the grill over medium heat. Lower the cover on the grill and cook for 8 to 10 minutes or until cheese melts. Remove from heat and carefully remove foil. Garnish the top with the fresh cilantro and sour cream. Enjoy with your favorite Liberty wine.

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