Bangin Nachos: It's What's For Dinner

My sister gave me a cookbook for graduation entitled, "Help! My Apartment Has A Kitchen."  This is exactly how I feel about the entire subject, so it was perfect.  I've technically only made one thing from it, but I have eaten it multiple times and it never gets old, so I wanted to share.  If I can do it, you can too!

What you need:

18-20 tortilla chips

1 cup shredded Cheddar or Monterey Jack cheese

1 8-ounce can refried beans

1 scallion (also called a green onion)

1 small ripe avocado or 1/2 large ripe avocado (optional)

1-2 tablespoons sliced black olives (optional)

Salsa

Sour cream

What you do:

Preheat oven to 425 degrees. For easy clean-up cover baking sheet with aluminum foil.

Place tortilla chips on baking sheet and cover them with spoonfuls of refried beans (you don't need to use the entire 8 oz can). 

Wash the scallion.  Cut off root tip and top 2 inches of green end and discard them.  Cut the remaining white and green parts into 1/4-inch pieces and scatter them onto the tortilla chips.

Peel and cut the avocado into 1/4-inch squares and sprinkle them onto the chips.

Sprinkle black olive slices onto chips.

Cover the entire concoction with cheese and bake for 5 minutes.

Don't forget to pile spoonfuls of salsa and sour cream on top before consuming/serving.

Seriously, do this. In fact I think I am going to right now! I also put some cooked chicken on there if I have any and substitute fresh tomatoes for the salsa.  I've gotten it down to an art in which I prepare the nachos while my oven is preheating - it's olympic.

Let me know if you all eat this, what your reactions are, and if you have any ideas for improvements!