Load up the nachos on a baking sheet, then bring straight the to the table for easy serving and a great presentation. You can use pinto beans instead of black beans and shredded rotisserie chicken instead of ground beef. While we love melty shredded cheese, we found that it makes the nachos a bit unwieldy. Instead, a creamy cheese sauce coats each chip and makes them easier to separate from the pack. The topping potential is endless: Try adding diced avocado, sliced jalapeño for the hotheads in your family, or chopped bell pepper.
1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat.
Arrange tortilla wedges in a single layer on a large foil--lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas.
Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.
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