Maybe it was the frost on the roof tiles this morning, but I’m in a sudden mood for something warm, gooey and totally satisfying. Thus, this week’s Meatless Monday choice is one for total comfort food: nachos with a twist.

Even if it does warm up, I think you’ll take a liking to this one…

Enchilada Nachos

1 tablespoon vegetable oil

1 can (15 ounces) refried beans

1 packet enchilada sauce mix

1 cup water

8 ounces tomato sauce

8 cups tortilla chips (approximately a 7-ounce bag)

2 cups shredded sharp cheddar cheese

1 cup diced fresh tomatoes

Fresh jalapeno slices (optional)

Preheat oven to 350 degrees.

Warm oil in a skillet over medium heat. Spread refried beans out in skillet. Fry 5 to 10 minutes.

Meanwhile, in a saucepan on medium heat, whisk together enchilada sauce Mix, water and tomato sauce. Bring to a simmer, then decrease heat and cook while beans fry.

Pile tortilla chips on a large, ovenproof platter. Top with refried beans, enchilada sauce, cheese, tomatoes, and jalapenos. Bake for 5 to 10 minutes or until cheese has melted.
Serving Suggestions

Top with sour cream, green onions, and black olives. Use more chips if needed.

• Recipe from www.organicvalley.coop, courtesy of Simply Organic.

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