Spicy Black Bean Nachos

• Vegetarian

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1 Cilantro
  • 20 sprigs Coriander
  • 3 Garlic clove
  • 2 Jalapeno
  • 1/2 Lime, Juice of
  • 1 1/4 Onion
  • 4 Tomatillos
  • 1 Tomato

• Canned Goods

  • 2 Chipotles in adobo

• Condiments

  • 1 tbsp Adobo sauce

• Baking & Spices

  • 1 Pepper, freshly ground
  • 3/4 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Snacks

  • 1 bag Tortilla chips

• Dairy

  • 4 cups Monterey jack cheese

• Liquids

  • 1/2 cup Water

Found on mexicanplease.com

Description

Directions

• 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 though
• 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. Note: you have enough beans for three single-layer batches.
• 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.
• 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 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

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