Corn and Black Bean Weeknight Nachos

From Smitten Kitchen

Servings: 4 but I won't tell anyone if 3 of you polish it off
Time: 45 minutes

•     2 ears corn, husked
•     1 15-ounce can black beans, drained and rinsed
•     1 large poblano
•     Nonstick spray or 2 teaspoons oil
•     2 generous cups (about 8 ounces) coarsely grated monterey jack cheese
•     2 generous cups (about 8 ounces) coarsely grated cheddar cheese
•     1 12-ounce bag tortilla chips, the thicker the better
•     Toppings
•     Thinly sliced jalapeno (1 used 1/2 a big one)
•     Thinly sliced radishes (I used 2 medium)
•     1/2 a white onion, minced (you can toss it with a little lime juice and salt to lightly pickle it, if desired)
•     Handful fresh cilantro, roughly chopped
•     Diced tomatoes
•     Shredded lettuce
•     Sliced avocado
•     Lime wedges
•     Hot sauce

Over a gas flame or on a grill over high heat, char corn all over until at least half the kernels are blistered, and poblano until skin is blackened. Let both cool slightly then cut the corn kernels from the cob. Remove the skin and seeds from the poblano and cut it into very thin ribbons. (For a large one, you might only use half.)

Heat oven to 400 degrees. Coat your largest baking sheet with foil (which I did not, and wish I had) and lightly coat it with oil. Arrange 1/3 of chips on tray and sprinkle 1/3 of corn, black beans, poblano strips and cheese over it. Repeat twice. Bake for 15 to 20 minutes, until the cheese has melted and blistered all over. Use this time to prep your toppings.

When nachos are cooked, you can sprinkle a few toppings over (I used the jalapeños, radishes, tomatoes, onion, cilantro and avocado) or just bring everything to the table and let everyone fix their own.

My Notes: I didn't follow this exactly because...it's nachos. But I used it as a guide. Everyone loved them. Easy to make and a really fun dinner for all. MXF