Fully Loaded Black Bean Nachos with Red and Green Salsas
Pico de Gallo
3 plum tomatoes, seeded, chopped (I used a container of cherry tomatoes, diced)
½ red onion, finely chopped
1 jalapeño, finely chopped
1 tablespoon distilled white vinegar
Kosher salt, freshly ground pepper
½ cup chopped fresh cilantro
1 tablespoon chopped fresh oregano
Black Beans
1 tablespoon vegetable oil
½ red onion, finely chopped
1 cloves garlic, finely chopped
1 jalapeño, finely chopped
1 15-oz. can black beans, rinsed
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper
Tomatillo Avocado Salsa
1 cup chopped tomatillos, husked, rinsed (about 4 medium)
1 avocado, chopped
½ cup cilantro leaves with tender stems
1 jalapeño, chopped
1 tablespoon fresh lime juice
Kosher salt, freshly ground pepper
Chips and Assembly
6 ounces restaurant-style tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 jalapeño, thinly sliced
Thinly sliced radishes (for serving)
Pico de Gallo
Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.
Black Beans
Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
Tomatillo Avocado Salsa
Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.
Chips and Assembly
Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.
http://www.bonappetit.com/recipe/fully-loaded-black-bean-nachos-red-green-salsas#recipe-ingredients
There's a video on the page with a little video of how they layer everything.
Ok - these nachos blew my mind. Everyone has a style of nacho they like, but this is one way you might want to try. I didn't find tomatillos of course but you could make a guacamole or just dice up avocados. The Pico de Gallo is a great little recipe for the salsa - like, really really good. But the black bean puree is just fantastic - you could eat this with pretty much everything. For breakfast make scrambled eggs with this salsa and these beans and cheese and wrap it in a tortilla and bake it. You could probably spread it on toast - so good!!!
3 plum tomatoes, seeded, chopped (I used a container of cherry tomatoes, diced)
½ red onion, finely chopped
1 jalapeño, finely chopped
1 tablespoon distilled white vinegar
Kosher salt, freshly ground pepper
½ cup chopped fresh cilantro
1 tablespoon chopped fresh oregano
Black Beans
1 tablespoon vegetable oil
½ red onion, finely chopped
1 cloves garlic, finely chopped
1 jalapeño, finely chopped
1 15-oz. can black beans, rinsed
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper
Tomatillo Avocado Salsa
1 cup chopped tomatillos, husked, rinsed (about 4 medium)
1 avocado, chopped
½ cup cilantro leaves with tender stems
1 jalapeño, chopped
1 tablespoon fresh lime juice
Kosher salt, freshly ground pepper
Chips and Assembly
6 ounces restaurant-style tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 jalapeño, thinly sliced
Thinly sliced radishes (for serving)
Pico de Gallo
Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.
Black Beans
Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
Tomatillo Avocado Salsa
Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.
Chips and Assembly
Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.
http://www.bonappetit.com/recipe/fully-loaded-black-bean-nachos-red-green-salsas#recipe-ingredients
There's a video on the page with a little video of how they layer everything.
Ok - these nachos blew my mind. Everyone has a style of nacho they like, but this is one way you might want to try. I didn't find tomatillos of course but you could make a guacamole or just dice up avocados. The Pico de Gallo is a great little recipe for the salsa - like, really really good. But the black bean puree is just fantastic - you could eat this with pretty much everything. For breakfast make scrambled eggs with this salsa and these beans and cheese and wrap it in a tortilla and bake it. You could probably spread it on toast - so good!!!
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