One of my favorite dinners is nachos! Who doesn't love them? I have been known to put just about anything on my nachos but this is my classic go to recipe using one of my favorite things we grow... collards. Feel free to add more veggies to the mix or to add one of your favorite toppings!

Ingredients for Nacho Mixture:
1 tablespoon vegetable oil
1 large onion, diced
3-4 cloves of garlic, minced
2 fresh tomatoes, diced, or can of diced tomatoes
1 can of beans, or 1/2 cup of dried beans cooked - I use black or pinto beans
1 bunch of collards
1 teaspoon of lime juice
1 teaspoon of cumin
salt to Taste

Ingredients for Nachos:
tortilla chips
2-4 cups shredded cheese (I use a mixture of Cheddar and Monterey Jack)
2-3 scallions, chopped
cilantro, chopped
pickled hot peppers, optional

Instructions:
Heat pan over medium heat, add oil, onions, garlic and tomatoes and cook for 5 minutes, until onions begin to soften. Meanwhile, remove the stems and center ribs from the collards and discard. Cut the leaves into 1/2 inch strips. Then cut those strips in half. Add beans and all the liquid from can or liquid from cooking beans to the pan. Then add collards in batches letting each batch wilt down before adding more. Add lime juice, cumin and salt. Cook on low to medium heat for 20-30 minutes until collards are tender. You can add water or veggie broth if mixture starts to get dry.

While mixture is cooking. Line a baking sheet with parchment paper. I like to double layer my nachos but you can single layer depending on how many people you are feeding. Add tortilla chips to baking sheet in a single layer. Sprinkle some of the cheese over chips. Add bean and collard mixture and sprinkle more cheese over. Add scallions, cilantro and pickled peppers. Add another layer of chips of top and repeat!