Black Bean Nachos

Good morning everyone,

I wanted something easy and reasonably light for the family dinner tonight so I made black bean nachos.  A little different, a little fun to take our minds of brachytherapy.  Sorry about the lack of pictures – part of therapy seems to be a bit of a foggy headedness.

These are delicious and a favourite of mine.  How can you go wrong with black beans, crunchy corn tortilla chips, pico de gallo and salsa verde?  The answer is – you can’t.

Black Bean Nachos

2 cups black beans, cooked and rinsed well (especially if using canned beans)
1 onion, roughly chopped
2 cloves garlic, peeled
2 chipotles in adobo sauce (can be found in most large supermarkets
1 tablespoon adobo sauce (from the canned chipotles above)
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper, to taste
1/2 cup light vegetable stock, or water
1 large bag tortilla chips
4 cups shredded Monterey Jack or cheddar cheese
Oil
Pico de Gallo
Salsa Verde with Avocado
Chopped cilantro (optional)
Chopped tomato (optional)
Chopped onion (optional)
Chopped avocado (optional)

Preheat oven to 400F.  Saute the onion and garlic in 1 – 2 teaspoons oil over medium heat for 5-7 minutes.  Drain and rinse black beans (if using canned).  Add the black beans to the onion mixture along with chipotles, adobo sauce, cumin, salt, freshly ground pepper, and stock.
Simmer for a few minutes until heated though.  Mix the bean mixture in a blender or food processor.  Salt to taste.
Shred cheese.   Put a dense layer of chips on a flat baking pan, lined with parchment paper or a silicone baking sheet.  Drizzle some of the beans over the chips.  (You probably won’t use all the beans – save the rest for dip).  Add a layer of cheese.
Bake in the oven for 5-7 minutes or until all the cheese is melted.  Top with additional fixing, if desired and serve immediately.
Easy and delicious!
Until next time,
Peace and love,
Himmat

 

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