Ingredients

1 tablespoon neutral flavored oil

½ lb tortilla chips

1 (7.75 oz) can El Pato hot tomato sauce, or equivalent

1 cup shredded Mexican cheese blend

1 (14.5 oz) can black beans, drained

1 large avocado, cubed

4-5 green onions, sliced

handful of fresh cilantro, chopped

1 small lime, cut into wedges

Instructions

Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.

 For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.

 For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.

 Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted.

 Serve with the lime wedges.

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