- 1 Preheat oven to 425°F. Place 1/4 cup of the onion, tomato, 3 tablespoons of the Chipotle Hot Sauce and 2 tablespoons of the oil in food processor. Puree until smooth. Set chipotle tomato sauce aside until ready to serve.
- 2 Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add remaining 3/4 cup onion, poblano pepper and salt. Cook, stirring occasionally, 4 - 6 minutes or until vegetables are tender and lightly browned. Add garlic; cook 1 minute. Stir in beans and remaining 3 tablespoons Hot Sauce. Reduce heat to low. Using a fork, coarsely mash beans. Remove from heat.
- 3 Line large sheet pan with foil; spray with no-stick cooking spray. Arrange tortilla chips and plantain chips in a single layer on pan. Dollop bean mixture evenly over chips. Top with shredded cheese.
- 4 Bake 12 - 15 minutes, or until cheese is melted and chips are toasted. Drizzle nachos with reserved chipotle tomato sauce. Sprinkle with avocado and cilantro, and add more Chipotle Hot Sauce, if desired.
•Double recipe, repeating with a second layer of chips, beans, and cheese on top of the first layer for enough nachos to feed the whole family!
•Use up your leftovers! Layer nachos with leftover shredded chicken, crumbled chorizo, roasted vegetables, or bacon when assembling for some extra protein.
•Skip the chips and toss your favorite greens with the chipotle tomato sauce. Top greens with a scoop of the black bean mixture and sliced avocado for an easy vegetarian chipotle black bean bowl.