Jalapeno Ranch Black Bean Loaded Nachos

Jalapeno Ranch Black Bean Loaded Nachos 1 bag tortilla chips 1 cup shredded colby jack cheese 1 cup shredded monterey jack cheese 1 jalapeno, chopped or diced 2 large tomatoes, diced 5 green onions, chopped 1 can black beans, rinsed and drained 1/4 cup jalapeno ranch Heat oven to 425 degrees F. Place beans in a microwave safe bowl and cook for 1 minutes, stirring after 30 seconds. Using a baking sheet or large cast iron skillet, add a thin layer of chips to cover the bottom of the pan. Sprinkle about 1/4 cup of each cheese on top. Add 1/3 of the beans. Add another layer of chips, 1/4 cup of each cheese, 1/3 of the beans, and 1/2 of the tomatoes. Add another layer of chips (this is the top layer), 1/4 cup of each cheese, the remaining beans, tomatoes, jalapenos, and half of the green onions. Cover the top with the remaining cheese and green onions. Place in oven and bake for 8-12 minutes, or until cheese is melted and chips are starting to slightly brown. Remove from oven and top with jalapeno ranch. Serve immediately. Notes If you do add chicken to this, I would add it with the layers, probably under the cheese (this helps it stick to the chips). Creamy Jalapeno Ranch 16 oz. sour cream 1/2 cup buttermilk 1/2 cup tomatilla salsa (green salsa) 1/2 cup mayo small handful cilantro 5 TBS Ranch dressing mix (or 1.5 packets) 1/2 cup pickled jalapeños Juice of 1 lime Place all ingredients into a blender or food processor, and pulse until smooth Refrigerate at least 2 hours (longer better), and then serve. Notes This dip can continue to be refrigerated, covered, for about a week. If you want it more runny for a dressing, add more lime juice