Campfire Nachos

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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)

5 green onions (sliced)

Handful of fresh cilantro (chopped)

1 small lime (cut into wedges)

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.