Pillsbury's Grilled Taco Nachos

I won a calendar from Pillsbury, I can't remember what it was for, but it had this recipe in it.
As a Texan, I've often mentioned that we love Tex- Mex food and this recipe fits that category.
This version is also Vegetarian and I love that. No beef, no sausage, no meat! Here's my adapted recipe.

NOTE:
All of these ingredients are really a suggestion. You can add additional ingredients, omit some and even change the amounts, more or less based on personal preference.

Here's what you'll need:
A Barbecue Grill on Medium Heat
1 - 12" X 18" disposable foil pan sprayed with a vegetable cooking spray.

About 5 cups of your favorite Tortilla Chips. We all have our favorites in Texas.
1 (15oz.) can of Black Beans, drained, rinsed and mashed.
1 (4.5oz) can of Diced Green Chiles, drained.
2 tsp of Taco Seasoning Mix from a 1oz package of Old El Paso.
2 ripe Plum Tomatoes, diced.
4 Green Onions, sliced.
2 C shredded Monterey Jack or Pepper Jack Cheese.


Spread the Tortilla Chips in the pan.

In a mixing bowl:
Beans
Chiles
Taco Seasoning
Mix well.
Distribute evenly over the Taco Chips.
Sprinkle the top with the Tomatoes and Onions.
Add the Cheese on the top.
Cover with foil.

Place it on the grill with the top closed.
Grill for 8 - 10 minutes. The cheese should be completely melted.

Remove and transfer to a large serving platter or serve directly from the pan.

Enjoy!
Peace in the Kitchen!