When most people think of nachos, the image that comes to mind is one of stale tortilla chips and weird neon orange goop that they call “cheese.” If you are lucky those “nachos” include salty pickled jalapeños and greasy beef with MSG fueled taco flavoring.
No MORE! It is time we stand against that sad excuse for late night snack food. With a little time, good ingredients, and a warm oven, you too can have healthier, crispy, tasty nachos. Perfect for a movie night, watching a baseball game with friends, or a quick fun meal when you don’t have much time (if you make the beans in advance).
Black Bean Nachos
1 cups fresh spinach, approximate
Seasoned black beans (recipe below)
1.5 cups cheese (cheddar or Mexican blend)
Fresh avocado (optional)
Sour cream (optional)
1) Pre-heat oven to 325°F andvery lightly grease a chookie sheet. A rimless cookie sheet will make life a lot easier when you transfer these to a plate.
2) Lay your tortilla chips on the sheet, making sure not to make this base layer larger than the plate you are going to put the nachos on.
3) Sprinkle about a half to three-quarters of a cup cheese on the chips. You don’t need to cover the chips completely; this simply forms a nice sticky layer for the toppings.
4) Place a generous handful of spinach and microwave for about 30 seconds, until just wilted. Spread evenly over the chips.
5) Spoon black beans over nachos. I usually use about half the recipes per batch of nachos.
6) Sprinkle remaining cheese over nachos.
7) Place in oven and cook until cheese is melted.
8) Transfer to serving dish and top with salsa, sliced avocado, or whatever else your heart desires.
Seasoned Black Beans
4 cloves garlic, minced
1 small onion, finely diced
1 jalapeño pepper, diced
1 can black beans, drained with 1/2 cup liquid reserved
1.5 cups chicken broth
Salt and pepper
1 teaspoon cumin
1/4 tablespoon finely chopped cilantro
1) Heat 1 turn of olive oil in a sauce pan, sautee garlic and onion until translucent. Add diced jalapeno and cook for 30 seconds.
2) Add beans, reserved liquid, and chicken broth to the sauce pan. Bring to a simmer over low-medium heat and cook for about 20 minutes, until liquid is reduced by just over half.