Step 1

(Easiest to make these ahead) Spray or brush tortillas lightly with olive oil  ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.

Step 2

Pre-heat oven to broil or 400F

Step 3

Lightly grease the bottom and edges of a 10 inch skillet with oil, place over medium-high heat and add the salsa, broth and cumin and bring to a simmer. Add the blackbeans and corn or other substitutions, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, about 2-3 minutes, lowering heat to low.

Step 4

Add the crumbled cheese,  turn heat off and place in the warm oven and melt the cheese.  This will have a “casserole” consistancy.

Step 5

Prep your garnishes. Garnish with the scallions and cilantro. Top with sliced or grated radishes and avocado. Add pickled onions or pepitas if you like. Serve with lime wedges, hot sauce and sour cream if you like.

Step 6

Or top with a fried egg!  (sunny side up is nice).