Ten-Layer Nachos

1 standard bag tortilla chips, enough to cover the bottom of rimmed baking sheet ¾ cup refried beans 2 large or 4 small scallions, trimmed and cut into 1-inch pieces 1 jalapeno, seeded and cut into 1-inch pieces ½ cup grape tomatoes ¾ cup whole, pitted black olives 6-8 ounces monterey jack or cheddar, or a mix of the two, chilled ⅔ cup salsa ⅔ cup guacamole ½ cup sour cream or plain yogurt

Nutritional information per serving (based on 12 servings): Calories 249 (48% from fat) | carb. 25g | pro. 7g | fat 13g sat. fat 3g | chol. 13mg | sod. 421mg | calc. 174mg | fiber 4g

Preheat oven to 375°F. Line a rimmed baking sheet with foil. Evenly distribute the chips on the prepared baking pan. Evenly distribute dollops of the refried beans on top of the chips. Reserve. Insert the chopping blade into the work bowl of the food processor. Put the scallions and jalapeno in the bowl and pulse to roughly chop, about 5 times. Remove and evenly distribute on the chips and beans. Put the tomatoes into the work bowl and pulse to chop. Again, remove and distribute on the chips. Remove the chopping blade and insert the slicing disc. Slice the olives. Remove and distribute on top of the nachos. Flip the slicing disc to the shredding side (or insert the shredding disc if it is separate). Shred the cheese(s). Remove and evenly distribute over the rest of the assembled nacho ingredients. Bake in the preheated oven for about 15 minutes, or until the cheese is fully melted. Serve immediately with salsa, guacamole and sour cream. NOTE: These nachos are a breeze to make, especially if you have all the ingredients prepped and ready to go.