Bean and Pepper Nachos

Bean and Pepper Nachos

Ingredients:
12 corn tortillas
1 1/2 cups cooked pinto beans
1 cup salsa
1 cup minced sweet red peppers
1/2 cup shredded Monterey Jack cheese

Directions:
1. Cut the tortillas into quarters and bake on a baking sheet at 400°F about 5 minutes, until crisp but not brown. Cool a few minutes.
2. Coarsely mash the beans and spread on the tortilla wedges.
3. Dot with salsa and sprinkle with the peppers and cheese.
4. Bake about 3 minutes, until the cheese melts. Serve warm.