Black Bean Nachos
Black bean nachos are never a bad idea, and these Mexican nachos take things up a notch by layering the ingredients on a bed of both tortilla chips and plantain chips. So whether you're hosting a party or in the mood for a quick and easy snack, give this Mexican nacho recipe a try.
Black bean nachos are never a bad idea, and these Mexican nachos take things up a notch by layering the ingredients on a bed of both tortilla chips and plantain chips. So whether you're hosting a party or in the mood for a quick and easy snack, give this Mexican nacho recipe a try.
Key products
Instructions
Instructions
- Preheat oven to 220°C / 425°F / 200°C Fan / Gas Mark 7. Place 1/4 cup of the onion, tomato, 3 tablespoons of the Chipotle Hot Sauce and 2 tablespoons of the oil in food processor. Puree until smooth. Set chipotle tomato sauce aside until ready to serve.
- Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add remaining onion, poblano pepper and salt. Cook, stirring occasionally, 4 - 6 minutes or until vegetables are tender and lightly browned. Add garlic; cook 1 minute. Stir in beans and remaining 3 tablespoons Hot Sauce. Reduce heat to low. Using a fork, coarsely mash beans. Remove from heat.
- Line large oven tray with foil; spray with cooking oil spray. Arrange tortilla chips and plantain chips in a single layer on pan. Dollop bean mixture evenly over chips. Top with cheese.
- Bake 12 - 15 minutes, or until cheese is melted and chips are toasted. Drizzle nachos with reserved chipotle tomato sauce. Sprinkle with avocado and coriander leaves, and add more Chipotle Hot Sauce, if desired.
Test Kitchen Tip:
Poblano chillies have a medium heat and can be found in some specailty markets. They are dark green and weight about 80 grams. Mixed chillies can be a good substitution.
