Spicy Black Bean Nachos
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 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
Description
This recipe prepares a black bean mixture by sautéing onion and garlic, then simmering rinsed black beans with chipotle peppers in adobo sauce, cumin, salt, pepper, and water or stock. The beans are blended into a thick sauce with added seasoning. Monterey Jack cheese is shredded to cover the nachos.
Tortilla chips are arranged in a dense single layer on a sheet pan, topped with spoonfuls of the black bean mixture, then a generous layer of shredded cheese. The nachos are baked at 400°F until the cheese melts fully. Optionally, sliced jalapeños and fresh cilantro can be added as garnish. This assembly repeats for multiple batches if needed.
Accompanying the nachos are an avocado salsa verde made from blended tomatillos, avocado, jalapeño, onion, garlic, cilantro, and salt, and a pico de gallo consisting of tomato, onion, jalapeño, cilantro, lime juice, and salt. These fresh salsas add brightness and contrast to the rich, spicy bite of the nachos.
The bean mixture can be adjusted for spiciness by altering the number of chipotle peppers. Cheddar cheese can substitute or be mixed with Monterey Jack. Serrano peppers can replace jalapeños in the salsa verde. Keeping additional bean mixture for dipping is recommended to complement the layered nachos.
Ingredients
- 1 black beans canned
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- black pepper freshly ground
- 1/2 cup water (or stock)
- 1 tortilla chips bag
- 4-5 cups Monterey jack cheese shredded
- neutral cooking oil generic cooking oil
- jalapeño optional, slices
- cilantro optional, chopped
Avocado Salsa Verde
- 4 tomatillos
- 1/2 onion
- 1 garlic clove
- 1/2 jalapeño
- 10-12 cilantro sprigs
- 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 cilantro sprigs
- lime 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 extra black bean mixture on hand for dipping alongside the nachos.
- Adjust spiciness by reducing chipotles in adobo for a milder flavor.
- Cheddar cheese can be used in place of or combined with Monterey Jack for different taste.
- Serrano peppers may substitute jalapeños in the avocado salsa for varied heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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