Spicy Black Bean Nachos

It’s tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans.  In other words…NACHOS!

nachos / nah-cho-zz! / noun

1. tortilla chips topped with melted cheese and warm goopy beans
2. an increasingly popular exclamation used to denote an impending, much deserved reward; similar in use to Yes! or Right on!

We’re using chipotles in adobo to give the beans some real kick, and the result is a combo that can be described best with one word…


Spicy Black Bean Nachos


  • 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
  • jalapeno slices (optional)
  • chopped cilantro (optional)
  • Avocado Salsa Verde
  • 4 tomatillos
  • 1/2 onion
  • 1 garlic clove
  • 1/2 jalapeno
  • 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 jalapeno
  • 10-12 sprigs cilantro
  • juice of 1/2 lime
  • 1/4 teaspoon salt

  • 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).

Read The Full Recipe in The Source (Thank You For The Source): mexicanplease.com

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