Spicy Black Bean Nachos
User Reviews
5.0
36 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
654 kcal
Spicy Black Bean Nachos
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It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! Quantities listed are enough for two single layer sheetpans of nachos.
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Ingredients
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly ground pepper
- 1/2 cup water (or stock)
- 1 bag tortilla chips
- 4-5 cups shredded Monterey jack cheese
- oil
- jalapeño slices (optional)
- chopped cilantro (optional)
Avocado Salsa Verde
- 4 tomatillos
- 1/2 onion
- 1 garlic clove
- 1/2 Jalapeño
- 10-12 sprigs cilantro
- 1 avocado
- salt to taste
Pico de Gallo (ingredients for a single batch, but I doubled it)
- 1 tomato
- 1/4 onion
- 1/2 Jalapeño
- 10-12 sprigs cilantro
- Juice of 1/2 lime
- 1/4 teaspoon salt
Instructions
- Roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
- Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through.
- Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch for this recipe).
- Shred 4-5 cups of Monterey Jack cheese. This is enough cheese for three single layer batches.
- Add a dense, single layer of chips to a sheet pan. (You can line the sheetpan with foil or parchment paper if you want to make cleanup easier).
- Drizzle some of the beans over the chips. Add a layer of cheese to the chips. Bake in the oven at 400F for 5-7 minutes or until all the cheese is melted.
- Top with your favorite fixings and serve immediately.
- This batch was drizzled with Avocado Salsa Verde and topped with Pico de Gallo, chopped cilantro, and jalapeno slices.
- If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos. I usually cut out the stems too. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green.
- Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the flesh of the avocado to the blender and combine well. Salt to taste.
- If you are making Pico de Gallo, start by finely chopping the tomato, 1/4 onion, and 1/2 jalapeno into ¼" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add ¼ teaspoon salt and the juice of a ½ lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.
Notes
- Keep the beans close by so you have the option of dipping the chips in both the beans and the Avocado Salsa Verde.
- Using two chipotles in adobo gives the beans real kick. If you want a milder version you can use a single chipotle or even 1/2 of a chipotle. Note that some of the heat will get diluted once you combine the beans with all the fixings, so my version tastes extra spicy right out of the blender.
- Feel free to use cheddar cheese instead of Monterey Jack. Or both!
- You can substitute a serrano for the jalapeno in the Avocado Salsa Verde.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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