Ingredients

• 12 corn tortillas, quartered (6 inch)
• cooking spray
• kosher salt, to taste
• 1 tablespoon canola oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 2 (15 ounce) cans pinto beans, undrained
• 1 cup crumbled queso fresco
• 1 cup salsa
• 1 cup avocado, peeled and diced
• 6 tablespoons cilantro, chopped

Instructions

1. Tortilla Chips:.

2. Preheat oven to 425 degrees F.

3. Arrange the tortilla wedges in a single layer on a large baking sheet.

4. Lightly coat the wedges with cooking spray.

5. Bake for 5-8 minutes (depending on your oven), or until crisp.

6. Repeat the procedure with the remaining tortilla wedges.

7. Nachos:.

8. Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.

9. Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.

10. Partially mash the bean mixture with a potato masher until slightly thick.

11. Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.