Description
A flavorful and customizable dish made with black beans, cheese, and zesty toppings, perfect for snacks or meals.
Ingredients
- 1 can black beans
- 1/2 onion, roughly chopped
- 2 garlic cloves, peeled
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/2 cup water or stock
- 1 bag tortilla chips
- 4-5 cups shredded cheese (Monterey Jack)
- Jalapeno slices (optional)
- Chopped cilantro (optional)
- Pico de gallo (optional)
- For Avocado Salsa Verde:
- 4 tomatillos, rinsed
- 1/2 onion
- 1 clove garlic
- 1/2 jalapeno
- 10-12 sprigs cilantro
- 1 avocado
Instructions
- Sauté the chopped onion and garlic in oil over medium heat for 5-7 minutes until softened.
- Drain and rinse black beans, then add them to the pan with chipotles, adobo sauce, cumin, salt, pepper, and water. Simmer until heated through.
- Blend the bean mixture until smooth, adjusting salt to taste.
- Shred the Monterey Jack cheese.
- On a sheet pan, layer tortilla chips, drizzle with bean mixture, and top with cheese.
- Bake in a preheated oven at 400°F (200°C) for 5-7 minutes until cheese is melted.
- Prepare Avocado Salsa Verde by roasting tomatillos, blending with onion, garlic, cilantro, jalapeno, and avocado until smooth.
- Top baked nachos with jalapeno slices, chopped cilantro, and pico de gallo. Serve immediately.
Notes
For best results, use fresh ingredients and layer cheese and bean mixture throughout the chips. Adjust spice levels to your liking.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican